I’m still on my rutabaga fries kick, but the other day, I didn’t have any rutabagas on hand, and it was snack time – GASP, the horror!!! I decided not to panic and went to the fridge to see what I could come up with that is “fry-like”. It was the day before grocery day, so it was slim pickings. The first thing that jumped out at me was the baby carrots I had – bonus, they are already in a “fry-shape”, so no chopping! I went onto pinterest to see if there were any ideas for carrot fries. I came across this pin:
This recipe calls for baked carrot fries with sea salty and parsley. I was craving different flavors and wanted a sweet and salty type of a snack. I knew that when you sauté carrots, it brings out their sweet flavor, so I decided to sauté them in extra virgin unrefined coconut oil to add a little coconut flavoring to the sweetness. To satisfy the salty part, I used fresh dill and sea salt. I was SO satisfied with the result!
These are a perfect snack or side to a meal that is so easy to make, and is incredibly healthy.
COCONUT CARROT FRIES
- baby carrots
- coconut oil
- fresh dill
- sea salt
- In a frying pan, heat the coconut oil over medium heat. Add the carrots and cook till tender (as tender as you would like).
2. While the carrots are cooking, chop up some fresh dill
3, When the carrots are cooked to desired consistency, add the fresh dill and cook for about 30 seconds more while stirring the carrots and coating the carrots with the fresh dill.
4, Remove from pan and sprinkle with sea salt.