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
Carrots, Peeled and Sliced into Evenly Cut "Fries"
tablespoon Exra Virgin Olive Oil
Dash of Ground Red Pepper
teaspoon Ground Cumin
Salt and Pepper to Taste
cup 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