KosherEye
<<< o >>> The Silver Platter <<< o >>> Balsamic-Braised Brisket <<< o >>> Cheesy Smashed Roasted Potatoes <<< o >>> Ten Acre Premium Potato Crisps <<< o >>> Triple Berry Fruit Soup <<< o >>> Smeg Stand Mixer <<< o >>> Shavuos 2015/5775 <<< o >>> Classic Real Vanilla Buttercream Frosting <<< o >>> Zojirushi Electric Air Pot <<< o >>> Favorite Recipes for Mother’s Day Brunch <<< 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 1361 1362 1363 1364 1365 1366 1367 1368 1369 1370 Next > End >>

Page 1370 of 1653
round-facebook round-twitter pinterest round-rss
kol_foods