Cumincarrotfries Recipes

BAKED CARROT FRIES

Steps:

• Preheat the oven to 450 degrees F. Grease a sheet pan with non-stick cooking spray.
• Peel the carrots and trim the ends. Slice the carrots into batons that are 1/2-inch thick and 3-4 inches long.
• In a large bowl combine the cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Stir in the olive oil.
• Add the fries to the bowl tossing to coat with the spice-olive oil mixture.
• Arrange the carrots in a single layer on the sheet pan making sure they are not overlapping.
• Roast the carrots for 22-30 minutes, flipping halfway through baking. The fries should be browned and crisp at the edges.
• Sprinkle with fresh herbs before serving.

CUMIN-DUSTED CARROT FRIES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, add carrots and top with olive oil, 1/4 teaspoon salt, and the smoked paprika and cayenne pepper if using. Toss until spices are well-distributed.
• Pour carrots onto baking sheet (I line mine with a Sil-pat, but it's also fine without) and bake until carrots are tender and beginning to brown on one or two sides, about 25 minutes, stirring every 10 minutes to ensure even cooking.
• Remove from oven and allow to cool for a couple of minutes. Sprinkle with additional salt if desired and serve.

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

CUMIN SPICED OVEN FRIES

Steps:

• Preheat oven to 450°F.
• Spray baking sheet with cooking spray.
• Slice potatoes into 12 wedges each.
• Place all the potatoes into a large bowl.
• Sprinkle salt, pepper, and cumin over potatoes, drizzle oil over seasonings and toss the potatoes until all are coated.
• Spread potatoes onto baking sheet in a single layer.
• Bake for 10, remove from oven and turn.
• Place back into oven and cook for 10 more minutes, then turn again.
• Return to oven and continue cooking until golden brown -- probably 5 - 10 more minutes.
• Each serving size is 12 wedges.

SPICY CUMIN FRIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 rimmed baking sheets with foil, then divide the fries between them. Bake, tossing once or twice, until crisp and golden brown, 30 to 45 minutes. Transfer to a large bowl.
• Place the chiles in a bowl, cover with a plate and shake to release the seeds. Fish out the chiles, leaving the seeds behind.
• Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, peppercorns, chopped chiles and 1 teaspoon salt and cook, stirring, until toasted, 2 to 3 minutes. Stir in the scallions and remove from the heat.
• Toss the fries with the spiced oil and season with salt. Remove and discard any large chile pieces.