Roasted Maple Rosemary Carrot Fries

IMG_6345

It is common opinion that fries are extraordinary. Made around the world, containing few ingredients, and dressed up gourmet or just salted, ranging in budget, suitable to all diets, this universally friendly easy to eat food is everything you could ever want.

IMG_6349

Every fall, I can’t resist buying “The Organic Carrots Of Many Colors” at Trader Joe’s. Compared to the usual all orange bag of organic carrots that are $0.79, these are a splurge at about $3.00.

IMG_6350

As much as the different colors are pleasing to the eye, I wish I could just buy the purple ones 🙂 .

IMG_6352

I admit nothing beats the original white potato, but let’s face it; any starchy root vegetable in fry form is delish.

IMG_6354

I found that incorporating the herb and spices right into the liquid ingredients made an amazing infusion which spread better throughout the carrots. The touch of maple syrup did not add an additional sweetness but rather balanced out the sea salt, strong aroma of the rosemary, and the smokiness of the paprika and black pepper. The olive oil paired well with the rosemary and the coconut oil with the maple syrup.

IMG_6351

I love this huge bowl from Costco for tossing salads and coating veggies!

IMG_6353

You can easily substitute potatoes, sweet potatoes, parsnips as well as the herbs and spices in this recipe with thyme, oregano, or cumin.

IMG_6347

Roasted Maple Rosemary Carrot Fries

Charlotte Veggie

GF, GRF, DF, NF

Serves 4-5

 

Ingredients:

10 carrots, pealed or unpealed cut into preferred fry shape and size (mine were approximately 3-4 inches long and 1/2 inch wide)

1 tbsp pure maple syrup

1 tbsp olive oil

1 tbsp coconut oil

1 tbsp fresh snipped(releases oil and more flavor) rosemary (and/or other woody herb of choice such as oregano or thyme which compliment naturally sweet root vegetables and hold up to high heat baking)

1/2 tsp paprika

1/2 tsp sea salt

1/4 tsp black pepper (can reduce if needed)

IMG_6348

Directions:

Preheat oven to 425 degrees and lightly grease or line a large cookie sheet with parchment paper.

Prepare carrots and set aside.

In a large bowl, whisk together syrup, oils, spices, and herb(s).

Toss in carrots to coat.

Spread in as single a layer as possible on cookie sheet.

Bake for 25-30 minutes turning halfway through if possible.

IMG_6346

{ 0 comments… add one }

Leave a Comment

Recent Posts…

Red & Green: Panko Crusted Asparagus Fries & Smoky Red Pepper Hummus

Red & Green: Panko Crusted Asparagus Fries & Smoky Red Pepper Hummus

All that shopping and wrapping and just being home more has me in mega snack mode. These two zesty recipes take less than thirty minutes to prepare together! Crispy coated asparagus fries and tangy, creamy buffalo-esque hummus hit the snacking sweet spot while avoiding the need to nap afterwards. I bought asparagus just to saute [...]

{ 0 comments }
Festive Savory Holiday Tart Featured on FOX & You Have To Laugh At Yourself

Festive Savory Holiday Tart Featured on FOX & You Have To Laugh At Yourself

This has been a fun and fulfilling food week! Yesterday, I had to plan, shop for, and make a holiday themed dish for Fox's Good Day Charlotte show as well the event I mention towards the end of this post. They have a segment called "What's Your Dish?" and it requires bringing in all of [...]

{ 1 comment }
Anytime Or Anywhere Oatmeal Cranberry Cookies

Anytime Or Anywhere Oatmeal Cranberry Cookies

A few of my readers have asked me for a healthy oatmeal raisin cookie that they could feel good about feeding their children for breakfast. I was out of raisins when I made these but you could used any small dried fruit. Again, ease and versatility are the name of the game! These cookies are [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie