Curried carrot fries
These fries are wonderful on their own, and even better dipped into a light, spicy, mayo-curry sauce.
6 medium, peeled (1 1/2 lb)
1½ tsp(s), yellow, divided
1 tsp(s), divided
- Preheat oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
- Cut each carrot in half crosswise and then slice each piece in half lengthwise (you will have 4 pieces per carrot); cut each piece in half again lengthwise (you should have 48 fries).
- In a large bowl, toss fries with oil, 3/4 tsp curry powder and 1/2 tsp salt until evenly coated; spread on prepared pan making sure fries do not touch or overlap.
- Bake for 20 minutes; remove from oven, flip fries and sprinkle with remaining 3/4 tsp curry powder and 1/2 tsp salt. Continue baking until tender, about 15 to 20 minutes. Transfer pan to a wire rack and cool for a few minutes.
- Serving size: 8 fries