Baked Carrot ‘Fries’ with Cumin

 

Baked Carrot Fries with Cumin

7 medium carrots, sliced into carrot sticks, about the size you’d want on a veggie appetizer tray.  (Or if you find pre-cut carrot sticks, you’d be saving yourself some work)
1 tsp cumin seeds (or 1 tsp ground cumin)
1/2 tsp sea salt
1/2 tsp black pepper
2 Tbs coconut oil, melted in a small skillet

1.Preheat oven to 400 F.
2.Wash and scrub carrots (no need to peel em, save yourself the work!) and slice into large sticks, like for carrot sticks. Place in a medium bowl and set aside.
3.Toast cumin seeds in a small skillet for 1-2 minutes, stirring. Make sure they don’t get burnt, just enough time to get them toasty. When toasted, place in a spice grinder and grind into powder.  If you’re using ground cumin, skip this step.
4.Combine carrots, melted coconut oil and spices.
5.Cover a large baking sheet with parchment paper and spread the carrot sticks evenly over the baking sheet, being sure to leave room between each stick.
6.Place in the oven and bake for 20 minutes.  They pair well with my Chili Lime Turkey Burgers.

Enjoy!

Here they are, stealing the show with my chili lime turkey burger.