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Baked Seasoned Carrot Fries

A healthy change and so easy to make!

Great for lunch with a dip or as a side for sandwiches.

Recipe: Prep: 50 minutes Serve 8

4-5 lbs. organic carrots

1/2 cup organic extra virgin coconut oil -melted

1 1/2 tsp. garlic powder

1 1/2 tsp. Himalayan salt

4 tsp. thyme

Preheat oven to 425 degrees Wash and cut ends off of carrots. Then cut the carrots in half length-wise.

Then cut those pieces into 3 inch pieces. Cut the larger pieces in half

length-wise again.

Put oil and seasonings into a large bowl and then put carrots in and

coat well. Pour out onto a stainless steel sheet pan - 17 1/2 x 12 3/4.

Bake for about 40 minutes. Enjoy!

Note: This temperature will vary depending on the size of your carrots,

so start checking the carrots after 30 minutes.

Tips:

If you would like to use my Cilantro Cream Sauce for a dip,

then do not use thyme with the carrots. I would replace that

with 1 tsp. of lemon pepper instead.

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