One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…
One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak and refine them. So I used my time during confinement to go through some classics and give them a fresher look.
It’s been a tough year and with Thanksgiving not necessarily happening, it’s good to have memories of friends. When my first book, Room for Dessert came out (which morphed into Ready for Dessert), a lot of people said, “I’ll bet everyone is going to make you a Coconut Cake for your birthday now?” That was because one of the first recipes in the book was for a Coconut Cake I made for Alice Waters’ father for his birthday, and I mentioned before the recipe that I wish someone would make me a Coconut Cake for my birthday. It took a long, long time for me to get that Coconut Cake, but it finally happened in, of all places, Paris.
If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholeso…
If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.
Origins of Panzanella
Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.
With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.
After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you h…
With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.
After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.
This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor.
Homestyle Chicken Noodle Soup
This classic homemade Chicken Noodle Soup recipe is made from scratch with chicken, vegetables, broth and noodles, and is ready in under an hour.
READ: Homestyle Chicken Noodle Soup
Learn our go-to technique for perfect roasted carrots that are tender with caramelized crispy edges (every time)! Just 1 pan and 4 ingredients required. Perfect for the holidays and beyond! Let us show you how it’s done!
The beauty of these carro…
Learn our go-to technique for perfect roasted carrots that are tender with caramelized crispy edges (every time)! Just 1 pan and 4 ingredients required. Perfect for the holidays and beyond! Let us show you how it’s done!
The beauty of these carrots is their versatility.
The basic recipe includes salt and pepper, which add plenty of flavor and go with just about anything. But they can also be seasoned depending on what else you’re making.
It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, r…
It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, reading a thick book, wondering why we do not care to watch the sunrise with him. Over the years, we’ve tried everything to change his wiring — lecturing, star charts, bribery, begging, asking the pediatrician to talk some sense into him [although “he wakes up early and reads chapter books!” didn’t quite have the doom-and-gloom impact we’d thought it would], prayer — and eventually, as you might have inferred from referring to it as wiring, we gave up.
When you wake up at the crack of dawn, you also require breakfast at an earlier hour than normal people, like your parents, who love to sleep. So there’s no, uh, confusion as to what is and is not a “breakfast food,” we’ve taken to packing him a breakfast and leaving it in the fridge: a hard-boiled egg, fruit, cheese, and some sort of muffin. After working my way through my own muffin archives, I realized that I was missing one of those hippie/morning glory-ish muffins that he loves, loaded with carrots and apple and dried fruit, sometimes coconut, and spices. I’ve made a few versions over the last few months, and was about to go another round when a new (out tomororw), wonderful cookbook arrived at my doorstep: Yossy Arefi’s Snacking Cakes.
20 minute ramen noodles are a must-make this week! I mean, look at that. Easy. Delicious. Full of flavor! Dinner is on the table in minutes. And that egg! Oh we are going to talk about that egg. These noodles are a spin off of the my 15 minute sesame ramen noodles from my last […]
This article is from Delicious Everyday.
This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening. This one-pot meal is super healthy, too! Lentil…
This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening. This one-pot meal is super healthy, too! Lentils are packed with protein and fiber—a great vegan option for those looking to add a little protein to their plant-based diets!...
Say hello to our new favorite salad.
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch o…
Say hello to our new favorite salad.
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!
These carrot fries are full of big flavor, sprinkled with ranch seasoning and baked until lightly crispy! Everyone will ask for the recipe. Good news, fry lovers: there’s a new fry in town. Carrot fries! This healthy fry recipe is full of all the nutrients of this popular vegetable: but tastes like your favorite greasy comfort food. Even better: they’re coated in ranch seasoning! This play on the standard pairing of carrots and ranch gives a savory zing to each bite. Of course, you can dip them in ranch too for double the fun. They’re baked, and there’s a little trick to give them a lightly crispy exterior. Everyone will love them! We couldn’t stop sneaking bites off the baking sheet. Ingredients for the best carrot fries You’ll need just a handful of ingredients for carrot fries: and most of them are the spices you’ll need of the ranch seasoning. Here’s what you’ll need to have on hand: Carrots: medium to large carrots work best, since they’re easiest for cutting fries Olive oil Spices: garlic powder, onion powder, dried dill, dried parsley Cornstarch Salt How to cut carrots into fries The hardest part of this recipe is actually cutting the […]
These carrot fries are full of big flavor, sprinkled with ranch seasoning and baked until lightly crispy! Everyone will ask for the recipe.
Good news, fry lovers: there’s a new fry in town. Carrot fries! This healthy fry recipe is full of all the nutrients of this popular vegetable: but tastes like your favorite greasy comfort food. Even better: they’re coated in ranch seasoning! This play on the standard pairing of carrots and ranch gives a savory zing to each bite. Of course, you can dip them in ranch too for double the fun. They’re baked, and there’s a little trick to give them a lightly crispy exterior. Everyone will love them! We couldn’t stop sneaking bites off the baking sheet.
Ingredients for the best carrot fries
You’ll need just a handful of ingredients for carrot fries: and most of them are the spices you’ll need of the ranch seasoning. Here’s what you’ll need to have on hand:
Carrots: medium to large carrots work best, since they’re easiest for cutting fries
The hardest part of this recipe is actually cutting the carrots into fries! How to get those perfect rectangle fry shapes? Well, it’s similar to the steps for cutting fries out of a potato. Here’s what to do:
Slice off the ends of the carrot.
Square off each of the sides of the carrot to make a rectangular box shape.
Cut into 3/8-inch wide slices, then cut each slice into strips.
The tricks to crispy baked carrot fries
Here’s the thing. When you bake carrots, they turn out beautifully tender: like with these Roasted Carrots. But that’s not what you want with fries! We don’t have a deep fryer and typically don’t like frying at home (it’s messy and not worth the effort). So we’ve found a few tricks to making lightly crispy baked carrot fries! They don’t come out crunchy like they would in a deep fryer, but they’re lightly crisp and totally satisfying. Here’s what to know:
Coat in cornstarch. Cornstarch helps to form a crispy coating for the carrots, which can turn soggy and tender in the oven.
Place on parchment paper. Don’t use a Silpat or silicon baking sheet, which can make for soggy fries! Paper is the way to go.
Spread apart on the baking sheet. Spread the fries as far apart on the baking sheet as possible: this allows for maximum airflow and enhances crispiness. Bake a maximum of 2 pounds of carrots in the oven at once.
Are these healthy fries?
We think so! These healthy carrot fries are part of a whole food plant based (WFPB) diet. Here’s why these fries pale in comparison to those from your favorite fast food chain:
The ingredients are just carrots, minimal olive oil and a bit of salt. These are all healthy, whole food ingredients. They’re basically baked carrots!
They have all the nutrients of carrots. Scroll down for more on that.
The serving size is moderate. The serving size is much less than a restaurant would serve, so that helps to keep the calories down.
Carrots nutrition
Carrot are one of the best vegetables you can eat! They’re not just good for your eyesight. Here are some of the top nutritional benefits of this tasty orange veggie (source):
Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
High in Vitamins C, K and potassium: Carrot are also are high in these vitamins.
Yes, all these good things are present in a recipe of carrot fries! So why not give them a taste?
Dipping sauces for carrot fries
These carrot fries are delicious on their own, as an easy healthy side dish for dinner. But of course you can spice them up with a dipping sauce! Here are a few we’d recommend:
Homemade Ranch Dressing This creamy ranch dressing is lower calorie than most and full of big flavor. A fan favorite!
Cilantro Lime Ranch Or try this cilantro spin on ranch! Cilantro and carrots are in the same plant family, so they go well together.
These carrot fries are a fantastic healthy side dish to complete a meal. They’d be perfect with all sorts of dinner ideas — here are a few of our top choices:
Finely chopped fresh parsley, for serving (optional)
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips.
Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. Mix thoroughly to combine.
Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
Bake 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. Thinner fries will turn out crispier than larger fries (you’ll likely have some variation).
Cool a few minutes, then serve immediately. (Note: Fries are best right out of the oven; they become softer as they sit.)
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