KosherEye
<<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>> Kosher Kitchen Remodeling Part 1 <<< o >>> Birch Benders Pancakery <<< o >>> Hamilton Beach Personal Blender <<< o >>> Plenty More <<< o >>> Cauliflower Cake <<< o >>> Honey Roasted Carrots with Tahini <<< o >>>
Bookmark and Share
Cajun Carrot Fries PDF Print E-mail

KosherEye.com

cajuncarrotfries

Adapted from The No Potato Passover: A Journey of Food, Travel and Color, by Aviva Kanoff

Carrots are delicious when roasted at a high heat – they naturally caramelize. When seasoned with both cayenne and black pepper, there is an added zing. Sliced into the shape of "fries" and baked, this recipe will become a healthy alternative to the "other" fries.

Ingredients:

8-10 large carrots, peeled and cut into thin slices, like “fries”
1 tbsp. olive oil
1/4 tsp. cayenne pepper
salt and black pepper, to taste

Directions:

Preheat oven to 450°.

Grease and/or line a large cookie sheet.

Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper.

Arrange the fries in a single layer on baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10-15 minutes, until crisp. Serve warm.

Notes:

Recipes: Side Dishes, Carrots, Parve, Kosher

 
<< Start < Prev 1341 1342 1343 1344 1345 1346 1347 1348 1349 1350 Next > End >>

Page 1343 of 1626
round-facebook round-twitter pinterest round-rss
kol_foods