Tuesday, July 27, 2010

Carrot Fries

Frites de Carottes aux Epices

- 1 kg (2 lbl.) carrots
- olive oil
- balsamic vinegar
- 1 tsp honey
- cumin, ginger
- salt, pepper

Preheat the oven to 200°C (400°F).

Wash, srub and peel the carrots. Trim the top and bottom of each carrot, and cut in fries. Put the carrots in a baking dish, spoon in the honey, and pour a dash of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again.

Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges.

From Chocolate & Zucchinis (http://chocolateandzucchini.com/)

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