Not Quite McDonald’s
French fries are a “red alert” food for me. I love ‘em and they, in return, love my thighs. This is one love affair I’d be more than happy to see break up. With 542 calories and 26 grams of fat, it would take an average weight person 45 minutes of jogging to work off just the calories from a large order of McDonald’s fries. Who knows how long it would take to burn off all those grams of fat…
Now, while they may not be quite as tasty, my carrot fries in the following recipe, which yields about the equivalent of a large order, only have about 150 calories and no fat. Not to mention gobs of vitamin A and other nutrients!
Now, I’m not gonna lie to you…these aren’t nearly as, um, addictive as McDonald’s version. Really, what baked food can truly compare to its fried counterpart, except maybe the baked eggplant parmesan recipe I shared awhile back? That being said, carrot fries are very similar to sweet potato fries – what they lack in crispy salty carb-overload, they more than make up for in a savory sweet refreshing change of pace.
I like to serve mine up in a paper cone rolled from a triangle of parchment or wax paper. It’s a fun presentation that gets kids’ attention. If you don’t particularly like mint, try another fresh herb like oregano or thyme.
CARROT “FRIES” WITH MINT
Inspired by watching Healthy Flavors on PBS
1 lb. carrots
Canola oil cooking spray
Coarse sea salt
Preheat the oven to 400 F.
Scrub the carrots well but don’t peel them. Trim off the tops and bottoms. Cut carrots in half lengthwise and place flat side down to cut into thin strips (you could also use a “crinkle” cutter gadget at this point to make them look like crinkle cut fries).
Line a baking sheet with parchment paper and place carrots on it. Spray generously with canola cooking spray and sprinkle with salt. Toss to coat and spread out into a single layer. Bake in oven until brown on the edges.
Chop fresh mint and toss with hot fries before serving.