Ingredients
- 6 carrots, peeled and cut into 1⁄2 x 2-inch batons
- 4 Tbsp sunflower oil
- 1⁄2 tsp fine sea salt
- Pinch of ground cinnamon
Prep Time:
30 minutes prep time
Number of Servings:
serves 2 generously
Recipe Source:
15 Minute Vegan: On a Budget by Katy Beskow ($22.99, Quadrille, 2019)
Directions
- Preheat oven to 425°.
- Arrange carrot batons in a single layer on two baking trays, and then rub over oil. Bake for 13 to 14 minutes until softened.
- In the meantime, mix together salt and cinnamon.
- Remove carrot fries from oven and scatter liberally with cinnamon salt. Serve hot alongside Fiery Butternut Squash Ketchup (recipe follows).
Notes
These “fries” are oven baked, making them a healthier alternative. You’ll love the hint of sweetness from the cinnamon. Preheat the oven as you’re peeling and chopping the carrots into batons to ensure it’s ready to cook the fries in the fastest time.
Nutrition Info:
Per serving (without ketchup): 318 Calories, 2 g Protein, 18 g Carbohydrates, 5 g Fiber, 28 g Total fat (4 g sat), 490 mg Sodium, ★★★★★ Vitamin A, E, ★★ Vitamin B6, K, ★ Vitamin B1 (thiamine), B3 (niacin), C, Potassium
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