While I’m not a fan of raw carrots, I love how they cook. Roasting and boiling always works, but sometimes I like to do something different.
This recipe is from my new cookbook, Eat Green Get Lean, and it’s a tasty, low-calorie, easy-to-make snack.
I like to pair mine with a bit of mustard. Delicious! Enjoy!
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2 large carrots, cut into fry shape wedges
1 teaspoon coconut oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 450°F. Coat a baking sheet in cooking spray.
In a large mixing bowl add all of the ingredients. Toss until well combined. Spread the carrots out on the baking sheet and bake 25 – 30 minutes, or until lightly browned.
What You Get to Eat