Cumin Carrot Fries

Carrot fries how I love thee. I started making carrot fries when my itty bitty started on finger foods. He loved carrots and he loved french fries so I figured why not prepare carrots the same method I would for french fries. It went over without a hitch. To this day my itty bitty still loves his carrot fries with his meals or even on their own as a snack. It's nice not having to use trickery to get more veggies into his diet. Mind you, he is a toddler and getting him to eat any new items or just in general has become a battle of wills. Making a batch of carrot fries is a great go to option in our household.

Normally I would just toss the carrot sticks in olive oil and some salt but this recipe called for the addition of ground cumin. Brought back memories of the Sweet Carrot Salad I had made at the beginning of December 2010. It was my first time using ground cumin to flavor carrots and the recipe was a success so I figured this would go over just as well.

Sure enough they were delicious and itty bitty's seal of approval came with it. It's nice to add a new flavor combo to the rotation. With a quick roasting time these make a great snack or side dish. Give them a try!

Cumin Carrot Fries
MyRecipes.com and Real Simple, November 2002

Makes 4 Servings

Stars of the Show:

• 1 1/2 lb peeled carrots, sliced into 3 inch sticks
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt

And Action:

Combine the olive oil, ground cumin, and salt in a bowl. Add the carrot sticks and toss to coat. Lay the carrot sticks onto a baking sheet in an even layer and roast in a 400° oven for 10 minutes. Stir the carrot sticks around and continue roasting to your desired color of doneness. Mine were in for 15 minutes. I recommend setting the timer in 5 minute increments after the initial 10 minute roast time.

Nutritional Information:
Calories: 88 (0% from fat)
Fat: 5g (sat 1g)
Protein: 1mg
Carbohydrate: 11g
Fiber: 3g
Cholesterol: 0mg
Iron: 0mg
Sodium: 271mg
Calcium: 40mg