Spiced Carrot Fries

The warming cumin and cinnamon in these roasted veggie sticks are perfect on a cold day. They add a kid-friendly zest to carrot sticks, which can start to get a little old on their own. Serve alone, or with Tahini-Lime Sauce for dipping.

From Allergy-Friendly Food for Families from the Editors of KIWI Magazine/Andrews McMeel Publishing

Spiced Carrot Fries

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    2 large carrots, peeled and sliced into matchsticks 1/4 teaspoon ground cinnamon
    1 tablespoon olive oil Salt and freshly ground black pepper
    1/2 teaspoon ground cumin

    directions

    Prep: 5 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 425°F. Set out a rimmed baking sheet.

    • 2

      In a medium bowl, add the carrots, olive oil, cumin, cinnamon, and salt and pepper to taste. Toss to coat the carrots.

    • 3

      Transfer the carrots to the baking sheet, making sure no carrots overlap. Bake for 20 to 22 minutes, tossing with tongs halfway through, until lightly browned. Serve.

    nutritional information

    Calories:
    45
    Fiber:
    1 g
    Fat:
    4 g
    Carbohydrates:
    3 g
    Protein:
    .5 g
    Chime In
    Chime in now!
    Thank you for rating this recipe!
    to rate this product.
    Advertisement

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving
    Advertisement