Global
Carrot Fries
Sweet, caramelised carrot fries roasted with cumin: an easy, colourful side that beats deep-fried chips.
~35 mintotal~250 kcalper serving~2g protein~28g carbs~15g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 6 carrots, cut into fries
- 1 tbsp olive oil
- 1 tsp cumin
- ½ tsp paprika
- Salt & pepper
Cooking Steps
Preheat the oven to 220°C (425°F).
Toss the carrot fries with olive oil and spices.
Spread out on a lined tray.
Roast 25 minutes, turning once, until caramelised at the edges.
Season and serve.
Optional Enhancements
- Add a drizzle of honey and thyme
- Parsnip fries too
- Serve with tahini dip
Plant & Growing Tips
Carrots
- Sow seeds directly into finely prepared soil in early spring and again in mid-summer for a continuous harvest.
- Ensure soil is loose, sandy, and free of rocks to allow roots to grow long and straight.
- Thin seedlings to 2-4 inches apart once they are about an inch tall to prevent overcrowding and encourage good root development.
Natural Pest Control
- Use row covers from sowing until harvest to protect carrots from carrot rust flies.
- Plant strong-smelling companion plants like rosemary or marigolds nearby to deter pests.
Harvest
Carrots
- Harvest carrots when they reach a desirable size, typically 6-8 inches long, by gently loosening the soil around them and pulling.
- Don't leave carrots in the ground too long past maturity, or they may become woody and lose flavor.
Storing & Freezing
Best fresh.
