"This carrot fries recipe is a new favorite in our house! We truly prefer them over sweet potato fries. The cut carrots cook perfectly in the oven in about 40 minutes. Tossing in a savory spice blend of onion powder, garlic powder, smoked paprika, and ground coriander brings a flavorful contrast to the naturally sweet carrots. It's a crowd pleasing veggie side dish that's super easy to fix up on a weeknight. I have a few tricks for getting a toothsome bite on these that really satisfies!"
"I use cornstarch along with oil, salt, pepper, and spices. The cornstarch helps to crunch up the edges of the carrots. I've employed this trick before with these roasted cauliflower lettuce wraps with sweet chili sauce. Carrots lack their own natural starch, so if you want that slight crispy quality, you need to add some in!"
Roasted carrot fries develop crisp edges and tender insides when cut and baked for about 40 minutes. A savory spice blend of onion powder, garlic powder, smoked paprika, and ground coriander contrasts the carrots' natural sweetness. Adding cornstarch with oil, salt, pepper, and spices creates a slight crispy exterior because carrots lack natural starch. Using parchment paper or a Silpat helps carrots retain moisture and prevents tough, chewy edges. A dill-y garlicky yogurt dip pairs well and can be prepared while the fries roast. The result is an easy, crowd-pleasing weeknight vegetable side.
Read at The First Mess
Unable to calculate read time
Collection
[
|
...
]