Last night as part of our Sunday night finger food night I made carrot fries. This really isn’t much of a recipe. It’s basically just roasted carrots. Same method I use for making fries with regular potatoes or sweet potatoes. But still fun and a way to eat fries that are GAPS legal/gut-friendly 🙂 I got the “recipe” from Elana’s Pantry. Rebecca and I both enjoyed them dipped in fermented ketchup. Justin just ate them like regular carrots 😛 All I have on hand right now are baby carrots. So I just cut them in half (kept the really small ones whole). Made it very easy to prep. I baked mine longer than the original recipe says. I’ll post it with my timing.
6 large carrots
2 Tbsp. olive oil
½ tsp. celtic sea salt
1.Cut each carrot into 2-inch long sections.
2.Cut each section into thin sticks.
3.In a large bowl toss carrot sticks with olive oil and salt (I skip the bowl and just mix everything on the pan.)
4.Spread out carrot sticks on a parchment paper baking sheet.
5.Bake at 425° for 25-30 minutes until carrots are browned.
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