Spiced Carrot Fries

This snack is easy to make, low in calories and delicious to boot!

By The Editors of Kiwi Magazine

As appeared in

Here's a healthy new twist on an after-school snack!


2 large carrots, peeled and sliced into matchsticks¼ tsp. ground cinnamon
1 Tbsp. olive oilSalt and freshly ground pepper
½ tsp. ground cumin 


1. Preheat oven to 425°F. Set out a rimmed baking sheet.

2. In a medium bowl, add carrots, olive oil, cumin, cinnamon, and salt and pepper to taste. Toss to coat carrots.

3. Transfer to the baking sheet, making sure no fries overlap. Bake for 20 to 22 minutes, tossing with tongs halfway through, until lightly browned.

Serves 4.

Nutritional Information:  Calories: 45; Fat: 3.5g; Cholesterol: 0mg; Sodium: 100mg; Total Carbohydrates: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 0g.

Allergy-Friendly Food for Families book coverFrom Allergy-Friendly Food for Families, by the editors of Kiwi magazine (Andrews McMeel Publishing). Copyright © 2012.

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Your Comments (2)

I would like to know the size of the carrot fries. I made them matchstick size, as indicated in the recipe and they were charred very quickly.

Hello Shirley. As you'll see above, that recipe is excerpted from a cookbook, and the publisher provided the picture of the fries, so they're very likely the recommended size. Ovens can vary in terms of temperature and cooking time, so you might try experimenting a bit that way.