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.