My new favorite snack!!! These baked cinnamon carrot sticks are so incredibly delicious, and to be honest, you could actually get away with having these as a super healthy dessert when you pair it with the sweet almond dipping sauce (which is also extremely healthy by the way)! Regardless of if you have this for a snack, dessert, or even breakfast, you will be happy you gave them a try…SOOOOO YUMMY!
With carrots being the main ingredient, you know this has lots of health benefits!
Another great thing about carrots is that they contain a super absorbable form of calcium that is hard to get from other forms of foods or supplements. You get all these health benefits in a sweet and delicious treat! Believe me, you would never know that getting your servings of veggies in this snack!
BAKED CINNAMON CARROT STICKS WITH SWEET ALMOND DIPPING SAUCE
For the carrots:
- 18-20 baby carrots, sliced in halves
- 1/2 Tbsp. olive oil
- heaping 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- healthy pinch of stevia or 1/2-1 Tbsp. raw honey
- 1/2 tsp. vanilla
For the Sauce:
- 1/4 cup almond butter
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. vanilla
- pinch of stevia, or 1-2 tsp. raw honey
- pinch of sea salt
- 1-4 Tbsp. of milk of your choice
1.) Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place your halved baby carrots in a medium mixing bowl, and add the rest of the ingredients for the carrots. Toss to coat completely.
2.) Place the carrots on the prepared baking sheet and bake in the oven for 25-30 minutes at 425 degrees until tender.
3.) In a small saucepan, add all the ingredients for the sauce, except the milk. Heat over low heat and stir to combine. Add the milk 1 tablespoon at a time until the sauce reaches your desired consistency (more milk = a thinner sauce, less milk = a thicker sauce). Transfer to a bowl.
4.) Transfer the carrots and the dipping sauce to a plate to serve.
Yum! Enjoy! 🙂
Aren’t carrots the best! I love how they can lend themselves to both sweet and savory dishes. Any vegetable that can serve as a fruit in this way is awesome in my book! Not only that, but check out all of the health benefits, vitamins, and minerals carrots provide!
The news just keeps getting better, because I’m going to share a super yummy, and SUPER simple, healthy recipe for preparing oatmeal in such a way that it tastes a lot like a delicious carrot cake, but with only healthy ingredients!
I used a full cup of shredded carrots in this recipe (for one serving), giving it an extremely carroty taste. If you want that to be brought down a bit, feel free to use just 1/4 – 1/2 cup of shredded carrots.
Another nice thing about this recipe is that it’s really simple to make! It’s basically the same process as just making regular oatmeal, so you can get a nice healthy and tasty twist on regular oatmeal without any extra effort!
SIMPLE AND HEALTHY CARROT CAKE OATMEAL
Ingredients (makes one serving):
- 1/2 cup old-fashioned gluten free oats
- 1 cup shredded carrots
- 1 cup almond milk
- 1/4 tsp. alcohol free vanilla
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1-2 tsp. raw honey or a pinch of stevia
- chopped pecans for topping (optional)
1.) Add the carrots, almond milk, vanilla, cinnamon, nutmeg, and honey (or stevia) to a small sauce pan. Bring to a boil. Add the oats and cook for 5-10 minutes depending on soft you like your oats.
2.) Transfer to a bowl, top with pecans (if desired), and serve.
Delicious! Enjoy! 🙂
I am always looking for healthy snacks that taste good and fill me up! A lot of those end up being baked veggies. It’s been awhile since I’ve had this as a snack, and the other day, I came across this pin:
It reminded me of how yummy this snack really is, so naturally, I made some and wolfed it down! Carrots and zucchini are both extremely good for you and have some of the following health benefits.
You can see that this makes for an extremely healthy snack, and when you prepare them this way – oh boy – NOM NOM!!!
BAKED ZUCCHINI AND CARROT STICKS
- olive oil
- spice/herb blend of your choice (I used garlic powder and rosemary, but the possibilities are endless – the pin above links to the recipe for these, and used paprika and crushed red pepper – can you say YUM?!)
- sea salt and pepper to taste
1.) Preheat your oven to 425 degrees.
2.) Peel and chop your carrots into sticks. Chop your zucchini into sticks as well. Add them both to a bowl. drizzle with olive oil and sprinkle herbs of your choice onto them along with sea salt and pepper. Toss to coat.
3.) Line a baking sheet with parchment paper and arrange your zucchini and carrot sticks on it.
4.) Place in oven and bake for 20-25 minutes until the edges of the zucchini are slightly browned.
5.) Transfer to a plate and serve