Notice anything different around here?
If you’ve been lurking around this corner of the Internet before, you may notice that I did a hefty blog design change over the weekend! This was a spur-of-the-moment/premeditated decision. I’ve been planning to revamp the recipe pages for quite some time, so they’re organized in a way that I don’t have to update them every single time I post a new recipe. It just so happens that I found a great way to do this super easy by purchasing a new theme! So now Slim Sanity is rockin’ StudioPress’s Foodie Pro—and loving it.
You’ll need to head over to the recipe pages to see the beautiful new sorting and search functions available, along with the rest of the pages to see what you might have missed!
The blog is still a little bit work-in-progress. I need to create a new header image and some sidebar content, but I spent 8+ hours on Sunday organizing ALL my posts by category (there are over 900 now!) and setting up the main widgets, so everything looks nearly close to normal.
In lieu of this, you’re not getting much else than some pretty pictures and a simple recipe for a Slim Sanity classic—baked carrot fries.
Carrot fries have been around for a while but on hiatus the last year or so. We’re bringing them back into rotation in Paleo spirit. And because I have a 10 pound bag of them in my refrigerator.
True story: I have a friend who said he didn’t like carrots, but he loved these carrot fries recipe. Now your family will have no choice but to start loving vegetables!!
Or just call it a fry and they’ll probably be on board.Print
I have a friend who said he didn’t like carrots, but he loved these carrot fries recipe. Now your family will have no choice but to start loving vegetables!!
- 1.5–2 pounds of carrots
- 1.5 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon garlic salt
- pepper to taste
- Preheat oven to 425.
- Cut carrots into approximate fry shape and size.
- In a bowl with a cover, toss carrots with olive oil and spices. Make sure that they are well coated.
- Lay them out on a baking sheet, spread evenly.
- Bake for 12 minutes, and flip. Bake another 10-13 minutes, and make sure they don’t burn!
- Category: Sides
- Serving Size: ⅓ recipe
- Calories: 171
- Sugar: 13 g
- Sodium: 543 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 3 g
- Cholesterol: 0 mg