It’s another installment of Seasonal Saturday at Cornucopia, and we have a fun take on incorporating carrots into your next meal. These baked carrot fries are a perfect addition to any meal, and we are sure the little ones will love them too!
Carrots are a great vegetable to add into your diet as they are full of healing properties. They are known to help protect you from certain cancers, strengthen your liver, and help aid in growth and development in all stages. Carrots are also a good source of vitamins and minerals including Vitamin B, A and C as well as phosphorous, potassium, copper and more!
While carrots are naturally sweet, winter is the best time to buy them because they are the sweetest they can be. This is due to crisp and cold air as they grow – as a way to defend against freezing, they generate more sugar. So for us, buying in winter means crisper and sweeter carrots to enjoy – making them the perfect star of our seasonal post of the week.
5 large carrots
2 tbsp. coconut oil
2 tsp. garlic powder
fresh cilantro, optional
For sauce –
1/2 cup raw cashews, soaked overnight
1 1/2 tbsp. red curry paste
1 tbsp. coconut aminos
2 tbsp. lime juice
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes
1/2 tsp. ginger
1/4 cup water
- Soak cashews the night before. Place in a small bowl and cover with water. Set aside. If you forget to soak them, add them to hot water while the carrots cook.
- Preheat oven to 375 degrees F.
- Cut carrots in matchsticks.
- After peeling, cut each carrot in half. Slice a little from each side to make a rectangular shape.
- Slice longways as thick as you wish, then cut each slice into little matchsticks that resemble french fries.
- Place in a large bowl and mix with coconut oil, garlic powder, salt, and pepper. Place on two parchment lined baking sheets, spreading out evenly.
- Bake for 20 minutes, stir/rotate, and bake for another 15 minutes.
- While the carrot fries bake, make the sauce. Place all ingredients into a blender and mix until smooth.
- Once carrots are done sprinkle with fresh cilantro.
Recipe via Eat the Gains