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Coconut Oil Roasted Carrot Fries (Gluten and Dairy Free, Autoimmune Friendly)

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These coconut oil roasted carrot fries are probably one of our favorite sides. They taste great with just about anything — burgers, hot dogs, chicken, steak, fish, etc. The recipe developed as an accident, as I was roasting some carrots for dinner one night and kind of forgot about them. When I remembered, they were pretty browned (OK, some were black), but even the burnt ones were tasty. The carrots have natural sugars in them that, coupled with the coconut oil, caramelize in the heat, creating a soft, chewy, and slightly crispy fry. The flavor is fabulous — all you need is a little salt and pepper, though I’m sure other seasonings would be delicious too!

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About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

10 comments

  1. What a scrumptious snack or side dish! I really need to get my hands on some pink Himalayan salt and try it out paired with coconut oil. Thanks for the inspiration and great recipe!

    reply 
    • Hope you enjoy!!! :)

      reply 

      Jessica
      Posted 07/29/13

  2. YUM! Just shared on my fan page. They look GREAT!

    reply 

    Adrienne @ Whole New Mom
    Posted 07/29/13

    • Thanks for sharing!! :)

      reply 

      Jessica
      Posted 07/30/13

  3. Ooo, these sound yummy! I’ll have to try them! My mom used to make pot roast in her dutch oven, and the carrots were often caramelized. So good!

    reply 

    Debbie
    Posted 07/29/13

    • I hope you enjoy! They are tasty! :)

      reply 

      Jessica
      Posted 07/30/13

  4. Since carrot has been bred and SOOO far from its original form (like apples), it is hardly paleo as many people feel. Also it has TONS of sugar due to this breeding, making it have to be used with CAUTION by diabetics.

    A MUCH healthier alternative (and more true paleolithic, is parsnips. If you don’t like parsnips you can also substitute long strips of eggplant as fries.

    I used you recipe with that substitution and it was great. I also like to use a mix of smoked paprika and a small amount of red pepper to give it a little bite. Or, my favorite is using regular paprika and chipotle for a southwestern taste.

    reply 

    Steve Johnson
    Posted 12/20/13

    • Hi Steve – I love parsnips and make chips with thin slices of the parsnips and coconut oil. Delish!

      reply 

      Jessica Espinoza
      Posted 12/22/13

  5. This looks great, so easy, and super nutritious! I’ll share it with my patients who have food sensitivities and really need to cook everything from scratch. Thanks! Nour

    reply 

    Nour Zibdeh
    Posted 01/06/14

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