Baked Carrot "Fries"
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Author Notes: I has so many carrots leftover from the carrot ravioli I cooked two nights ago, and the carrot falafel that did not turn out well, so I decided to make "fries" using carrots instead of potatoes. Instead of coating them with panko, or just not coating at all, I decided to coat them with coconut. Yummm...coconut and carrot blend so well together I just could not resist giving it a shot. The "fries" were super quick and simple to make. And when served with a sweet chili or cilantro-lime sauce make a wonderful healthy snack. - Table9
Serves 4
- 12 Carrots, Peeled and Sliced into Evenly Cut "Fries"
- 3/4 tablespoons Exra Virgin Olive Oil
- Dash of Ground Red Pepper
- 1/3 teaspoon Ground Cumin
- Salt and Pepper to Taste
- 3/4 cups Unsweetend Coconut, Process into Small Pieces (should be comparable in size to Panko)
- Preheat oven to 400 degrees.
- In a large ziploc bag add carrot "fries", olive oil, red pepper, cumin and coconut-crumbs. Combine until carrot "fries" are well coated. Place parchment paper on a cookie sheet and pour the carrot "fries" onto the sheet. Make sure there is no overlapping.
- Place in the oven and cook until carrots are tender, approximately 15-20 minutes. I had no problem with the coconut burning, which was my initial concern, but just make sure to watch them toward the 15 minute mark.
- Serve with sweet-chili sauce or with drizzle of a lime + freshly chopped cilantro.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Carrot Recipe
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about 1 month ago Nick Kenny
Very good recipe. I didn't have coconut on hand, so I just left it out. I would make this again and make sure to have coconut on hand to try! I paired this with the IPA-battered fish recipe also on this site.
over 1 year ago debbies
Easy, tasty, exotic take on an old standard, what is not to like? Love this.
over 1 year ago Table9
Thanks so much debbies! I am so addicted to them and kids would love them too!
over 2 years ago Skinnyfatkid
These look awesome! Definitely adding to my menu for next week. I have leftover coconut and carrots so this is perfect!
over 2 years ago Table9
That's great!Let me know how they turned out.
over 2 years ago Skinnyfatkid
They were delish! I added a bit of paprika too just because it was staring at me from the spice cabinet. The fallen bits of coconut that hit the pan and crisped up were awesome too!
over 2 years ago VanessaS
How creative! I love the idea of serving them with sweet chili sauce, yum.
over 2 years ago Table9
Yummm...the sweet chili sauce with it is just divine! Hope you can try this super simple dish soon.
over 2 years ago Bevi
This looks delicious.
over 2 years ago Table9
Thanks Bevi!
over 2 years ago healthierkitchen
Wish my family liked coconut - I might have to make these just for me!
over 2 years ago Table9
I do not normally like coconut, but the coconut in this recipe is not overwhelming just an accent. I would try it without telling them it was coconut, because if you process the coconut enough it just looks like panko.
over 2 years ago nannydeb
Great combo. I've saved this one to try for sure!
over 2 years ago Table9
Let me know if you get a chance to try them!
over 2 years ago gingerroot
I bet these are delicious!!
over 2 years ago Table9
Delicious and Nutritious!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Love this idea! The medium shred unsweetened coconut should be pretty perfect as is for this application.
over 2 years ago Table9
You are so kind hardlikearmour! Thank you.