I’m not sure what it is, but in the last couple of years my love for raw baby carrots has subsided, and again, I like an excuse for a warm seasonal snack that is cost effective and waistline friendly. Sitting at my desk in the afternoon, I want something sweet or salty. Usually I’m not even really hungry… so chowing down on trail mix is not helping any part of that equation (and isn’t usually good for you for several other reasons when it comes out of a prepackaged container).
My local grocery store, Rainbow Foods, has those gigantic bags of carrots. You know, the 5-lb. bags that are only about $3? What a steal! So I buy those, because it takes forever for them to go bad. You can make them with just about any seasonings you like, but for the afternoon itch for sweet potato fries I combine cinnamon with garlic sea salt (Trader Joe's giners - $1.99) and pepper. Sounds strange, I know! But they are delicious!
**what you need: a vegetable peeler.**
Ingredients:
2 lbs Carrots (not baby carrots, the big roots)
Cinnamon, Garlic Sea Salt, Pepper
Olive oil
Directions:
Preheat oven to 375*. Rinse the carrots, cut off the ends of both sides and peel. Cut the sticks in half, and quarter the halves so they are about the size of French Fries. Lay these flat in a baking pan and drizzle about 2 T of olive oil over them. Sprinkle your seasonings on top (try not to use TOO much salt, it’s not needed), and stir the carrot sticks so all of them have oil and seasonings on.
Place in the oven for 30-40 minutes depending on how hot your oven is (and how cooked you want them) and remove. They are delicious hot or cold, and you don’t feel like you’re going to give yourself a tooth ache from the hard, raw carrots. I use these to top salads, add to quinoa bowls, or just to eat as a snack.
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