Carrot and Zucchini Fries
Oct 29, 2013
An unbelievably easy and delicious way to cook carrots and zucchini.
- Course
- Appetizer
Ingredients
- Olive oil
- Zucchini
- Carrots
- Seasonings of your choice. (See note under "Instructions.")
Instructions
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Preheat oven to 425 F.
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Cut your veg into 3-inch sticks, making sure they are even in thickness.
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Line a baking tray with baking paper and a light layer of olive oil.
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SEASON – Go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once. (Today I used salt&pepper, smokey paprika and crushed red peppers.)
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Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
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Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.