Recipe of the Week: Carrot Fries

While I’m not a fan of raw carrots, I love how they cook. Roasting and boiling always works, but sometimes I like to do something different.

This recipe is from my new cookbook, Eat Green Get Lean, and it’s a tasty, low-calorie, easy-to-make snack.

I like to pair mine with a bit of mustard. Delicious! Enjoy!

 

Servings

1

Calories Per Serving

101

Protein Per Serving

1 gram

Carbohydrates Per Serving

7 grams

Fat Per Serving

5 grams

 

Ingredients

2 large carrots, cut into fry shape wedges

1 teaspoon coconut oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

 

Instructions

Preheat oven to 450°F. Coat a baking sheet in cooking spray.

In a large mixing bowl add all of the ingredients. Toss until well combined. Spread the carrots out on the baking sheet and bake 25 – 30 minutes, or until lightly browned.

 

What You Get to Eat