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…

Celebrating USA: Spinach Basil Dip & Couscous Salad

Celebrating USA: Spinach Basil Dip & Couscous Salad

Happy Independence Day America! I am incredibly proud to be an American and so thankful for the freedom that was fought and sacrifed for by The BRAVE. That is a huge reason that my parents were able to make a life for us in the land of opportunity over 40 years ago. I was born in NYC [...]

{ 0 comments }
Thanksgiving Edition: Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips

Thanksgiving Edition: Cranberry Pecan Maple Scalloped Sweet Potatoes & Parsnips

All of the traditional Thanksgiving colors are reflected in this unique twist on sweet potato casserole. I know some families are also pretty split on a sweet versus savory version. The creamy scalloped version, smoky paprika, and salt please the latter and the maple syrup and cranberries provide just enough sweetness for the former. The [...]

{ 0 comments }
Lunch In Boston At Saus

Lunch In Boston At Saus

Hello from Boston! I love this town rich in history and monumental in the American Revolution. I like that it has the culture of larger cities like New York and Philadelphia but is more the size of my town, Charlotte! The people here are so friendly and helpful. Both times I’ve been here now, the [...]

{ 0 comments }
Charlotte Veggie