Spiralized Carrot Fries
I’m always looking for ways to get creative with vegetables and replicate the same flavors in comfort foods, using vegetables. That’s kind of my niche, right? A big bowl of spaghetti using just zucchini, for instance.
Here, I’m taking carrots, spiralizing them, tossing them with simple seasonings, and oven baking them so they’re hearty, slightly crunchy, and texturized enough to satisfy those side fry cravings (well, almost!)
Carrots are an underrated vegetable and for so long they just existed as a garnish, in cole slaws, and on crudite platters. But now, they’re getting the credit they deserve, as a hearty side! Yes, carrots can be hearty!
They’re oven baked, so they get slightly crispy and the sweet flavors of the carrots really come out. I served them simply with ketchup!
This recipe was inspired by my friend Liz Moody’s cookbook, Healthier Together, where she slices carrots and oven bakes them as thick cut fries, serving them with a blackberry ketchup. I loved this recipe so much and wanted to do a similar concept, using spiralized carrots, shoestring style! So, thanks for the inspiration, Liz!
Watch our video to learn how to spiralize carrots using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Spiralized Carrot Fries
Ingredients
- 2 large carrots Blade D, noodles trimmed
- 1 tablespoon arrowroot powder
- salt
- 2 tablespoons avocado oil
- 1/4 teaspoon dried thyme
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- Place the carrot slices in a large zip-top bag, along with the arrowroot powder and salt. Seal the bag and shake so each fry is coated in a thin layer of arrowroot powder. Add the oil to the bag and shake again to coat evenly.
- Arrange the fires on the prepared baking sheet in an even layer, spacing them apart. Bake for about 10 minutes until one side starts browning, then flip and cook until golden all over, about 10 minutes more. Turn off the oven, crack the door, season with thyme, and let the carrots cool inside for about 10 minutes. Arrange the fries on a large serving plate.
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