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I never get bored of finding new vegetables to turn into fries.
Fries are good to eat with anything really, aren't they? Burgers, roasts or just for a snack while you're watching Saturday night TV.
And these carrot fries are lovely. Sweet, slightly crisp on the ends and flavoured with a garlic and herb mixture. For best results cut them thin, like skinny fries. Give them a try and let me know what you think on Instagram, Twitter or Facebook.
Garlic and Herb Carrot Fries
Serves 2-3, generously
3 large carrots, peeled
half tsp dried parsley
pinch garlic salt (or a mixture of garlic powder and salt)
olive oil or preferred fat (I sometimes use mild, unflavoured coconut oil)
Using a sharp knife, trim the carrots and slice them carefully into thin fries. Scatter them onto a baking tray and then toss with the parsley, garlic salt and the oil or fat and make sure they're spread out in one even layer.
Roast at gas mark 7 (220ºC) for about 10-15 minutes, giving them a shake half way through, or until tender, sizzling and golden.
Love veggie fries? You might like my celeriac, butternut squash and Chinese 5 Spiced Sweet Potato Fries, too. Go check them out!
Looking for more ways to play with herbs and spices on the autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here.
Have a look at my ebooks on Amazon...