Food recipes
CARROT AND SWEET POTATO “FRIES”
CARROT AND SWEET POTATO “FRIES”
Ingredients:
2 sweet potatoes
2 large carrots
2 tbsp olive oil
1 tsp ground cumin
sea salt and freshly ground pepper
Directions:
1. Preheat the oven to 425°F (220°C/gas 7).
2. Cut the potatoes in half lengthways, and slice each half into 4 equal wedges.
3. Cut the carrots in half crossways, then lengthways, and cut each piece into 2 or 3
wedges, making them roughly the same size as the potatoes.
4. Put all the wedges in a bowl and toss with the oil, cumin, and salt and pepper to
taste.
5. Place all the wedges on a baking sheet lined with baking parchment and bake for 30
minutes, or until tender and lightly browned, with slightly crisp edges.
HARVEST ROASTED VEGETABLES
Makes 4 servings
Nutrition
Ingredients:
2 sweet potatoes
2 large carrots
2 tbsp olive oil
1 tsp ground cumin
sea salt and freshly ground pepper
Directions:
1. Preheat the oven to 425°F (220°C/gas 7).
2. Cut the potatoes in half lengthways, and slice each half into 4 equal wedges.
3. Cut the carrots in half crossways, then lengthways, and cut each piece into 2 or 3
wedges, making them roughly the same size as the potatoes.
4. Put all the wedges in a bowl and toss with the oil, cumin, and salt and pepper to
taste.
5. Place all the wedges on a baking sheet lined with baking parchment and bake for 30
minutes, or until tender and lightly browned, with slightly crisp edges.
HARVEST ROASTED VEGETABLES
Makes 4 servings
Nutrition
Printed from https://recipe.bluelayer.org/recipe/70405/carrot-and-sweet-potato-fries