Cajun Rainbow Carrot Fries Recipes

CAJUN OVEN FRIES

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

CARROT FRIES WITH KETCHUPY RANCH

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
• In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
• Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.

RAINBOW CARROT STIR-FRY

Steps:

• Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
• Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
• Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.

CAJUN RAINBOW CARROT FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place carrots in a large bowl; add cornstarch and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano, and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.

CAJUN RAINBOW CARROT FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place carrots in a large bowl; add cornstarch and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano, and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!