Move over, french fries. These carrots are way more flavorful and fun to eat. Plus, they’re a great way to sneak some vegetables into your day. Try them with Harissa—a Tunisian hot chili pepper seasoning—for a bit of heat.
Recipe
Serves 1
1 large carrot, sliced into thin French fry-shaped strips
1 teaspoon Harissa spice (salt-free)
1 teaspoon melted coconut oil
2 teaspoons coconut aminos
1 tablespoon minced cilantro
How to Prepare
Heat oven to 425 F. Line a small sheet pan with parchment paper. Add carrot strips, Harissa, oil, and tamari to the pan. Use tongs to toss to coat the carrot strips well.
Bake for 12 minutes. Flip fries over and bake for 12 to 15 minutes more or until crisped and golden brown. Serve topped with cilantro, and enjoy with your favorite dip if desired.
*Batch easily doubles or triples for batch-cooking.
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