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
Continue After Advertisement
Ingredients
-
12
Carrots, Peeled and Sliced into Evenly Cut "Fries"
-
3/4 tablespoon
Exra Virgin Olive Oil
-
Dash of Ground Red Pepper
-
1/3 teaspoon
Ground Cumin
-
Salt and Pepper to Taste
-
3/4 cup
Unsweetend Coconut, Process into Small Pieces (should be comparable in size to Panko)
Directions
-
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.
See what other Food52ers are saying.