I knew I was making super simple sausage and kraut meal so I wanted to add another element to my dinner that would be a little different. On Pinterest I had seen
a million many recipes for carrot fries, sweet potato fries, and you name it fries. But because I actually had carrots and technically its ‘in season’ I decided to try a version of carrot fries. One of the recipes that caught my attention was spicy cilantro carrot fries from Fast Paleo.
So why not call my recipe the same thing? Well, because I cheated. If I had fresh cilantro I probably would have. But currently, my fresh cilantro is still growing. All I have is dehydrated cilantro from last summer. I think if the cilantro was fresh it would have been more prominent in flavor. Instead, the cumin stood out much more.
Another variation I made was with my spice. Hot peppers are not in season so I used a touch of cayenne powder instead. And guess what? They were delicious. My hubs even loved them and I have a difficult time getting him to eat veggies as all. Here’s my version:
- 12 large carrots (peeled)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 bunch cilantro
- 1 teaspoon cayenne
- 1 ½ teaspoons cumin
- 1 small lime juice
- salt (to taste)
- 1/3 cup olive oil
Preheat the oven to 200°C / 400°F / Gas Mark 6. Cut carrots into fry-like strips. Make sure they are not too thin.
In a glass baking dish or cookie sheet covered with parchment paper, place carrots and coat with 2 teaspoons of olive oil. Place in heated oven for 20 minutes.
While that is baking, place the rest of the ingredients into a food processor. If the pesto is still a little too dry add more olive oil until it is a thin paste.
Check on the carrots. If they are mostly cooked, coat the carrots with cilantro pesto sauce. Bake for another 5 minutes. Voila! You’ve made spicy cumin carrot fries.
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