Marketing & Events 

Manager at Sullivan 180

With the school year kicking off and fresh carrots in season, it’s a great time to prepare some crispy carrot fries. This simple and adaptable recipe is perfect for busy school nights, offering a nutritious and tasty option that appeals to both adults and children.

Carrot fries are quick to prepare and are a healthier twist on traditional fries. The recipe calls for minimal ingredients and can be easily customized with different seasonings to suit your family’s taste preferences. 

In addition to being tasty, carrot fries offer a variety of nutritional benefits. Carrots are rich in Vitamins A, C, and K, contributing to eye health, boosting the immune system, and supporting bone strength, respectively. 

They are also a great source of dietary fiber, aiding digestion, and potassium, which helps maintain heart health. Carrots are a great way to get nutritional value and color on your dinner plate!

Yield: 4 servings

Ingredients:

1 pound carrots, scrubbed but not peeled 

1 tablespoon olive or vegetable oil 

1 teaspoon kosher salt

Directions: 

1.Turn the oven on and set the heat to 400 degrees. 

2.Put the carrots on the cutting board and cut them into thirds. Cut the thinnest end into 2 spears. Cut the two thicker parts into 4 spears each so that you get about 10 carrot spears from each carrot. 

3.Put the spears on the baking sheet, drizzle with the oil and sprinkle with the salt and, using your clean hands, rub the carrot pieces until they’re lightly coated with oil. 

4.Once the oven temperature has reached 400 degrees, carefully put the baking sheet in the oven and bake until the carrots are browned and crispy, about 35-45 minutes. Serve right away.

Get Creative!

• Add 1-2 garlic cloves, peeled and finely chopped, to the raw carrots.

 • Add 1 teaspoon paprika, chili powder, or curry powder to the raw carrots. 

• Add 2 tablespoons chopped fresh dill or cilantro, basil, or mint leaves to the cooked fries.

 • Drizzle the fries with fresh lemon or lime juice, or plain yogurt.

• Roast the carrots whole.

 • Substitute zucchini or parsnips for carrots.

Recipe Credit: Alliance for a Healthier Generation      

Nutrition Information: www.medicalnewstoday.com

Sullivan 180 is a non-profit organization dedicated to building a healthy community one degree at a time through people, places, and policy; with an intentional focus on prevention and empowering a healthier generation. Sullivan 180 has partnered with the Sullivan County Democrat and Claire Burns to bring you delicious and nutritious recipes on the first Friday of every month. For more information on the work of Sullivan 180, visit Sullivan180.org.