Wednesday, February 5, 2014

Dill & Garlic Carrot Fries (Autoimmune Paleo)

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Need to spruce up your dinner plate? Getting bored with bland side dishes? Need a healthy snack that both you and your kids will love? Dig this. Garlic and dill carrot fries. I have been eating lots of carrot fries as a side, and I cannot believe how satiating they are. I tried this flavor combo this morning and fell in love. This little side dish only takes a few minutes to prepare! I really like these seasons, but you can flavor them however you like! This recipe will serve 3.

What you'll need:

  • 4 large organic carrots
  • 2 tablespoons of organic dried dill
  • 1 teaspoon of sea salt
  • 2 cloves of garlic, minced
  • 1.5 tablespoons of organic coconut oil
1. Preheat oven to 425. 

2. Cut carrots in half length wise. Then cut each half in half width wise. Cut each quarter into 2-3 long strips. 

3. After all of your carrots have been cut, add them to a baking dish and stir in softened coconut oil, dill, sea salt, and minced garlic. 

4. Bake at 425 for 25 minutes, or until they begin to brown.




  1. I've done this before going AIP, and they are lovely but not very crispy. Tips for a bit of crunch?

  2. From my experience the longer you cook carrots the softer they become. The only way I know of to get "crunch" is to cook them for less time so they'll be slightly under-done.


All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.