Chef Becca’s Carrot Fries
50 Chef Becca’s Carrot Fries
These roasted carrots are seasoned to perfection with garlic, onion and Italian herbs.
Easy and delicious!
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
6¼ pounds Carrot sticks
¼ cup Oil, canola
1 tablespoon Salt, kosher
¼ cup Garlic, granulated
2 teaspoons Black pepper
2 teaspoons Onion, granulated
2 teaspoons Italian seasoning
To Prepare Rice One Day in Advance
1.Toss the carrot sticks together with the canola oil and seasonings until the carrots arelightly coated
2. Spread the carrots in a single layer on sheet pans. 3. Roast in a preheated 375° F oven for approximately 30 minutes or until the carrots are softened and caramelized.
Crediting: ½ cup red/orange vegetable
Serving suggestion: Serve with 2 ounces of Pesto Aioli for dipping.
NUTRITION FACTS PER SERVING
C(0.5CUP) Calories: 35 kcal I Fat: 1.2 g I Saturated fat: 0.1 g I Sodium: 110 mg I Carbohydrates: 6 g I Fiber: 1.6 g I Sugar: 2.9 g I Protein: 0.6 g I Calcium: 20 % I Iron: 0.2%