Roasted Carrot Fries
These fries are roasted, rather than fried, and don’t tell anyone, but they’re actually healthy. One-half cup only yields 53 calories. Eat up!
- 2 pounds large carrots, trimmed and peeled
- 6 Tbsp. white rice flour
- 6 Tbsp. canola oil (coconut, olive oil, your choice)
- 2 tsp. garam masala(Garam masala is an Indian spice blend that can include cinnamon, pepper, cumin, and cloves)
- 2 tsp. kosher salt
- Note:White rice flour gives these carrots a light, crispy crust, but you can skip it and just toss the carrots with the oil mixture bake for about 20 minutes total.
Preheat oven to 450°. Place a rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut carrots into French-fry-size sticks, about 3 long. In a large bowl, toss carrots with rice flour to coat. Shake off excess flour and spread carrots, without crowding, in a single layer on prepared baking sheets. Bake 7 minutes. Meanwhile, combine oil, garam masala, and salt in a large bowl. Gently toss carrots with oil mixture. Return carrots to sheet pan and bake until crisp-tender and lightly browned along edges, 10 to 15 minutes.