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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:
Ingredients

  • 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.

Enjoy!

Tyler

2 comments:

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

    ReplyDelete
  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.

    ReplyDelete

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.