First off, sorry this recipe isn’t green. I know I know, its St. Patty’s Day today. To be honest, i’m really not into it :0 …there I said it out loud.
Now I can breathe….
But trust me, this simple recipe, is pretty darn fabulous.
Carrots were always kind of boring for me growing up, and love finding new ways to eat them. If you didn’t see my Carrot Ginger Puree Soup …kinda hit a home run with that one.
For this recipe, I was trying to come up with something fresh, something that I didn’t see everywhere. Since I’m a tad bit obsessed with coconut oil and love roasting veggies with it, I thought the flavor combination would be perfect.
Buttery coconut oil carrot fries with toasted coconut shavings. Flavor overload. No more boring carrots!!!
Now you guys, I was SO excited about making these, I forgot to peel the carrots!
Really didn’t make that much of a difference though…thank goodness! However, this brings up a funny personal issue.
I confess, sometimes I get overly excited about things….like i’m unable to contain my excitement and things go awry….oops!!
Let me tell you a little story… when I was studying abroad in Paris, before I left I bought this really nice camera so I could take lovely pictures to remember my adventures around Europe. Well, one month into my 5 month trip, I dropped my camera and broke it.
Wanna know why?!? Because I got TOO excited about taking pictures of frozen desserts (of course it had to do with food!) I was in France mind you, so it’s a perfectly good explanation..right?
Well, just when you think the story can’t get worse…my sister comes to visit a month later. She had the same camera as mine, and was going to let me borrow it for the rest of my time abroad (awesome sister, huh?!)
Anyways, we were on a trip in London, and guess what happened?! Yeah….you can see where this story is going.
We were standing right outside of Buckingham Palace, and I got a glimpse of Big Ben for the first time….got REALLY REALLY excited, ripped the camera out of her fingers and in slow motion it flew out of my hands, into the air…and we both stared at it, as it fell to the ground. I picked it up, praying it didn’t break…and sure enough, it broke. Mind you this was about an hour after we arrived in London.
Cool, Kelly. Real cool.
Moral of the story, never hand me a camera 😉 Haha.
I did learn something from my unpeeled carrot business.
I should step back from my excitement and write down the ingredients and steps…instead of just assuming I know it in my head. Lesson learned.
Despite the unpeeled mishap, I cannot express enough, how delighted I was to try them when they came out of the oven. Happy dance time!!
Totally guilt free, and a great way to eat carrots!
Heres the recipe, folks. Enjoy 🙂
Coconut Carrot Fries
- 4 Large Carrots, Peeled
- 1 and 1/2 Tbsp. Coconut Oil
- 2 pinches of Salt
- 1/4 C. Shredded Unsweetened Coconut
1. First, preheat oven to 400F. Wash and peel carrots. Slice into 3″ vertical and about 1/2″ wide fries. Make them as thin or thick as you want…will change cooking time mind you.
2. Take the measured amount of coconut oil and place in microwave for 30 seconds or until liquid form. Pour over carrots. Toss with hands so it coats them all. Add salt. Place in oven for 15 minutes.
3. Take carrots out of oven, add shredded coconut. Toss and flip carrots at this time. Place back into oven for about 10 more minutes. Test carrots to see if done. Best if served immediately.
Such a springtime side dish. Definitely want to make this on Easter!
Be sure to Pin It so you save the recipe.
Have a Happy Monday 😉