Spiced Grilled Carrot Fries
1 lb thin rainbow or orange carrots, well scrubbed
2 tbsp Longo’s Ancho Chili Smoked Grilling Oil
1/2 tsp Longo’s Spanish Paprika
1/2 tsp Longo’s Ground Cumin
1/2 tsp Longo’s Dried Oregano
1/2 tsp each salt and pepper Chopped fresh parsley or mint Longo’s Baba Ghanouj
- •Cut carrots in half or quarters lengthwise (depending on thickness).
- •Whisk together oil with paprika, cumin, oregano, salt and pepper. Toss with carrots.
- •Grill carrots on preheated grill over medium-high heat, turning often, for 8 to 12 minutes or until well marked and tender. Pile on a platter and sprinkle with parsley. Serve with baba ghanouj.
- •Look for small, thin carrots to use for this dish, ensuring that they are cut to roughly the same thickness. Adjust grill time as needed based on the size of the carrots and crunch preference.
- Protein 2g
- Fibre 3g
- Fat 22g
- Sugar 6g
- Carbs 14g
- Sodium 530mg