March 31, 2011

Sweet Chili Carrot Fries


Looking for a novel new way to eat your carrots? Look no further than these Sweet Chili Carrot Fries! Easy to prepare, and baked in a jiff, they are the perfect after-school snack. They also make a great side to veggie burgers and tofu dogs. I served them with Tofu Florentine last night, and the whole family loved them. Delicious!

16 carrots, peeled and julienned
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon agave nectar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Black pepper, to taste
  • Preheat oven to 425 degrees.
  • Place the carrot sticks in a large Tupperware bowl that has a tight-fitting lid.
  • Pour oil and remaining ingredients into the bowl, on top of the carrot sticks.
  • Secure the lid and shake the ingredients around vigorously until every last carrot stick is coated with flavor.
  • Place the carrot sticks, in a single layer, on an ungreased cookie sheet. 
  • Bake for about 15 minutes. Check the carrot sticks, shake the pan, flip them around, whatever you need to do.
  • Continue to bake for an additional 5-15 minutes, until carrot sticks are soft in the middle but nice and crunchy around the edges. Watch them closely.
  • Makes 4 servings.
  • Enjoy!

5 comments:

Maris (In Good Taste) said...

Thaose look amazing and i will share this recipe and blog with a friend who is a vegan

Debra said...

Yum! Very creative!
Blessings, Debra
Raw Vegan Diet

Tanya said...

Wow....these look great. I've got a ton of carrots in the fridge...so this is perfect!

Joy said...

Hit is a great recipe.

Jaclyn Woods said...

I'm already a veggie, but I'm having to go onto a preservative-free, gluten-free and dairy-free diet to find out what is causing my horrible allergies. your recipes are divine and so helpful for this!! Can't wait to give them a go. :) Thank you!