Hey, What’s Cookin’?
French fries. There are days when it’s hard not to miss those deep-fried slivers of starchy saltiness.
But as m.e.l.t.ers, we know that nothing good will come of eating them! They are a disservice to our workouts, our waistlines, and our overall healthy lifestyle. Sure, when the craving hits hard, they could be part of a cheat meal. But maybe it’s time to move beyond the typical french fry altogether, and make something that’s even more delicious as well as good for you. And my suggestion is: Carrot Oven Fries.
Roasting carrots quickly, at a high temperature, caramelizes their natural sugars and really concentrates their naturally delicious flavor. The carrots get tender, a little crispy, and even MORE tasty than they are raw! Healthwise, we all know that carrots are super-high in beta-carotene, which the body converts to Vitamin A. They are also a good source of biotin, which is a B vitamin that supports fat and protein metabolism; as well as potassium, a vital mineral that helps regulate blood pressure.
Carrots are in season right now, and are a bargain in stores or farmer’s markets. Pick up a 5-pound bag and enjoy them raw, steamed, or mashed. And be sure to try them oven-fried! I’ve included a tangy chipotle adobo dipping sauce you’ll enjoy.
Carrot Oven Fries
Based on a recipe by Delish
- 1 lb carrots
- 2 tbs olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika (regular paprika is not an adequate substitution)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 c full fat Greek yogurt, such as Fage
- 2 tsp adobo sauce from a can of chipotle peppers
- Juice of 1/2 lime
- palm sugar or agave nectar (optional)
- Heat oven to 425°. Peel carrots and quarter lengthwise. Cut any extra-thick pieces in half lengthwise a second time; carrots should be no thicker than your little finger.
- Place carrots in a large bowl. Pour olive oil over carrots and stir well. Sprinkle carrots with cumin. paprika, salt, and pepper; toss lightly.
- Spread carrots in an even layer on a baking sheet lined with parchment paper and bake for 20 minutes, or until the carrot oven fries are tender in the middle and crisp at the ends.
- In a small bowl, whisk together Greek yogurt, adobo sauce, and lime juice. Taste. If mixture seems too sour, add palm sugar or agave nectar, one teaspoon at a time, to balance the tartness.
- Serve carrot oven fries with sauce for dipping.
- Try this oven-fry method using other low-starch root vegetables. Rutabagas, turnips, radishes–they all will make deliciously different oven fries! Jicama is also a great candidate for turning into an oven fry!
- You can also use other spices for a different taste profile; try rosemary, thyme, or dill.
Photograph via Pinterest