September 25th, 2012
Recipe by LeeAnne Wright
Place sheet pan in oven; preheat oven to 425ºF.
Peel carrots and cut into skinny French-fry-like lengths.
Stir 1 tablespoon salt into 10 cups of water and let carrots brine in the water for at least 15 minutes (you can leave them in the brine for up to 2 hours). Drain water and pat the carrots dry.
Toss carrots in cornstarch until well-coated. Remove heated sheet pan from oven; spray with oil and spread carrots out in a single layer. Spray carrots with oil to coat, then sprinkle them with cumin.
Bake 15–20 minutes or until carrots are crisp and golden. Serve immediately.
102 calories, 2 g fat, 58 mg calcium, 106 mg sodium, 18 g carbohydrates, 6 g fibre, 1 g protein. Very high source of fibre; excellent source of vitamins A and K and biotin; source of vitamin C, calcium and iron.