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Cooperative Extension: Food & Health


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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:

  1. Preheat oven to 400° F
  2. Line baking sheet with parchment paper.
  3. Wash carrots well to remove dirt
  4. Cut carrots into 3 inch strips, or “coins” if you want to call them carrot chips
  5. Place carrots, olive oil, cumin and salt in bowl and toss to coat evenly.
  6. Place carrots on baking sheet.
  7. Bake for 30 minutes, turning carrots after the first 15 minutes.
  8. 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

Nutrition Facts
Serving Size 0.50 cup(s) (69g)

Amount Per Serving

Calories 37

Calories from Fat 10

% Daily Value

Total Fat 1.1g

2%

Saturated Fat 0.1g

1%

Trans Fat 0.0g

 

Cholesterol 0.0mg

0%

Sodium 67.4mg

3%

Total Carbohydrate 6.6g

2%

Dietary Fiber 2.0g

8%

Sugars 3.2g

 

Protein 0.7g

Vitamin A 227%

Calcium 2%

Vitamin C 7%

Iron 1%

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Contact Information

Cooperative Extension: Food & Health
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188, 800.287.0274 (in Maine) or 800.287.8957 (TDD)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System