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

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    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


    Prep: 5 min Total:
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    • 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

    1 g
    4 g
    3 g
    .5 g
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