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My son has never liked carrots. He refused them as a baby, and as a toddler, he continues to pick them out of his food. I’ve tried them every way imaginable—honey glazed, mashed, carrots hidden in macaroni and cheese-—you name it! I finally decided to put them in the one form he finds irresistible—fries. I’ve made sweet potato fries and they were a hit, so I thought, why not try them with carrots? Not only did Reece eat the carrots, he devoured those fries—I felt like calling the New York Times!
These simple fries go great with sandwiches and burgers, or they’re perfect for an afternoon snack. For moms with kids that are carrot haters, this recipe is worth a try!
• 5 medium carrots
• 2 tablespoons olive oil
• 1 taco-seasoning packet (mild or hot depending on your family’s preference)
Step 1: Rinse and peel carrots with a vegetable peeler
Step 2: Cut carrots into thin strips—chop uniformly so they cook evenly.
Step 3: Put carrots in a gallon-size plastic bag with olive oil and taco-seasoning. Shake bag until carrots are evenly coated.
Step 4: Place carrots on a non-stick cookie sheet and bake at 350 for 20-30 minutes or until “fries” are lightly crisped.
- 5 medium carrots
- 2 tablespoons olive oil
- 1 taco-seasoning packet (mild or hot depending on your family’s preference)
- Rinse and peel carrots with a vegetable peeler
- Cut carrots into thin fry strips—be sure they are evenly chopping so they cook evenly.
- Place carrots in a large Ziploc page and place olive oil and taco-seasoning packet inside. Shake fries until evenly coated.
- Place fries on a non-stick cookie sheet and bake at 350 for 20-30 minutes or until fries look lightly crisp.
For those wondering, these carrot fries opened the gateway to carrots for my son. He actually will eat them often now and I have these fries to thank. I like to serve blue cheese dressing with our fries, but they would taste great with ranch dressing, sour cream or even ketchup. Choose whatever your kid likes best!