These are my new favorite thing. They taste just like sweet potato fries (in fact that's what my husband thought they were the first time I served them) but carrots are a lot less starchy than sweet potatoes so much easier on the digestion.
2 large carrots per person
about a tablespoon of coconut oil
salt and pepper to taste
You could also add chopped fresh herbs, rosemary would be good, or dill.
For a nice dipping sauce, mix together chopped horseradish (the kind you get in a jar at the store is fine.) with sour cream. I like my horseradish things very spicy so I add maybe two large spoonfuls to about a half cup of sour cream. Adjust as you like.
2 large carrots per person
about a tablespoon of coconut oil
salt and pepper to taste
You could also add chopped fresh herbs, rosemary would be good, or dill.
For a nice dipping sauce, mix together chopped horseradish (the kind you get in a jar at the store is fine.) with sour cream. I like my horseradish things very spicy so I add maybe two large spoonfuls to about a half cup of sour cream. Adjust as you like.
- Preheat the oven to 400 degrees.
- Chop the carrots into french fry lengths (3 inches or so).
- Slice them long ways into quarters, so that they are now shaped like french fries.
- Dump your fries into a large baking dish and drizzle with melted coconut oil. Swoosh them around with your hands to make sure they're all well coated in oil.
- Arrange the fries in the baking dish so that they are not touching each other.
- Bake for 15 minutes, turn over, and bake for 15 more. They should now be nice and golden and carmelized on two sides. Go a little longer if you need to.