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Carrot Fries

I am a sucker for sweet potato fries. I loveeeeee them, like more than normal fries. Sweet potatoes are amazing for your body and they can definitely be eaten guilt-free. However, they are still a starch and not a vegetable, and it’s SO important to get those veggies in, so this is a great way to do it, and you won’t even be able to tell that you aren’t eating sweet potato fries.

I made these the other night and hubby had zero idea that he was eating veggies, so that’s always a win in my book.

You can use either whole carrots or baby carrots. If using whole carrots, cut off both ends and peel the skin off. If you’re using baby carrots, you can skip this step. Once the skin is removed, cut the carrots into 2-3 inch slices, resembling french fries. Toss is 1 tsp of olive oil, 1 tsp of cumin, and 1 tsp of Flavorgod lemon garlic seasoning (or salt free seasoning of your choice). Squeeze the juice of 1/2 fresh lime in and be sure the “fries” are coated.

carrots

Place parchment paper over a cookie sheet, and lay fries across, making sure that none are covering each other. Place in pre-heated oven on 425 degrees and cook for 10 minutes or until crispy/browning, then flip over to cook the other side.

carrots precook

Watch these carefully, instead of burning, they become very tough, so be sure not to overcook!

final carrots

If you tricked your hubby or kiddos with this, tell me about it! I want to hear who could tell the difference 🙂
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