Fighting with my toddler to eat is easily one of my least favorite things. Bribing, threatening time out, begging- I have tried it all. I have also resorted to giving my child whatever he wants to eat against my better judgment. One thing I can always count on him eating- french fries. What is it about fries that kids love so much? The salt, the grease or is it the shape? I think the shape of fries plays a big part, kind of like their fascination with things on a stick – cue corn dogs and lollipops. Anyways, in my battles to get my child to eat healthier a friend sent me this recipe for carrot fries. I would be lying if I don’t mention I had serious doubts on whether that my child would eat these. I mean after all it is a carrot, and a carrot is a vegetable. Tired of him eating poorly and tired of hiding all of his vegetables in smoothies, I decided to give her carrot fries a try. And you wouldn’t believe it, but he devoured them. There was no passing them off to his younger brother when I turned my back, in fact he asked for more. I did a double take, I checked his temperature to make sure he wasn’t sick- he wasn’t, my picky toddler actually wanted more carrots. Get ready to be amazed, at the simplicity and the tastiness.
What you will need:
1lb of carrots (cut into the shape of fries- keep them in similar size to ensure even cooking)
1 teaspoon cumin
1/4 teaspoon of salt
1/4 teaspoon of pepper
Drizzle with olive oil
Directions: Preheat your oven to 400 degrees while you prep the carrots. Clean, peel and then cut the carrots into an equal sized fry shape. Arrange the carrots on a foil lined baking dish. Mix the cinnamon, cumin, salt and pepper in a small dish and sprinkle over the carrots. Follow by drizzling with olive oil. Bake in the oven for 10 minutes and then enjoy. These carrots are amazing and so much better for you than a typical potato fry. The best part is that they take very little prep and cook time so I can make them in a pinch. I hope your children love these fries as much as mine do. Though don’t give me all of the credit, it is my friend who shared this amazing recipe with me.