Recipes - Carrot Fries, Baked with Cumin
| Ingredients:
1 1/2 pounds of carrots (fun to use rainbow carrots in shades of yellow, white, orange and red)
2 tsp olive oil
1 tsp ground cumin
1/8 tsp sea salt
Directions:
- Preheat oven to 400° F
- Line baking sheet with parchment paper.
- Wash carrots well to remove dirt
- Cut carrots into 3 inch strips, or “coins” if you want to call them carrot chips
- Place carrots, olive oil, cumin and salt in bowl and toss to coat evenly.
- Place carrots on baking sheet.
- Bake for 30 minutes, turning carrots after the first 15 minutes.
- Cool slightly and enjoy!
Variations: For a different taste sensation try cardamom or cinnamon instead of cumin or another spice, herb, or seasoning. Have the students do a naming contest for their favorite variety, such as Cardamom Carrot Crunchies. This is a fabulous activity to teach students about marketing while also engaging them in healthier food choices!
Makes 10 servings; Serving size: 1/2 cup |
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Nutrition Facts
Serving Size 0.50 cup(s) (69g)
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Amount Per Serving
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Calories 37
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Calories from Fat 10
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% Daily Value
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Total Fat 1.1g
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2%
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Saturated Fat 0.1g
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1%
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Trans Fat 0.0g
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Cholesterol 0.0mg
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0%
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Sodium 67.4mg
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3%
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Total Carbohydrate 6.6g
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2%
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Dietary Fiber 2.0g
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8%
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Sugars 3.2g
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Protein 0.7g
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Vitamin A 227%
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Calcium 2%
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Vitamin C 7%
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Iron 1%
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