Filed Under: Dinner, Food, More than 30 Minutes, Recipes, Vegetables

Carrot Frites

Brining the carrots is the key to getting them crisp, as it draws water out of the carrots—the longer you brine, the crispier they’ll get.

September 25th, 2012

Recipe by LeeAnne Wright

Makes 6 servings
Prep Time
Prep to table time: 30 minutes + 15 minutes unattended
  • 2 lb carrots (about 10 medium)
  • 3 tbsp cornstarch
  • 1 tbsp ground cumin
  1. Place sheet pan in oven; preheat oven to 425ºF.

  2. Peel carrots and cut into skinny French-fry-like lengths.

  3. 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.

  4. 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.

  5. Bake 15–20 minutes or until carrots are crisp and golden. Serve immediately.

Nutrients Per Serving

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.

Carrot Frites
Photography by Donna Griffith