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We've survived January! How are those diets looking? You know everyone (including myself) starts off doing so well; meal prepping, buying vegetables and seasonings, even vowing to make things from scratch. But by mid-January, we fall off and start stopping to McDonald's a little too frequently. Then the processed pre-made foods find their way back into our freezers and soon we start making excuses for why it's acceptable. One morning I had no time or energy to cook both breakfast and lunch, so I resolved to have a veggie burger and fries for lunch. I’m not fond of the school cafeteria fries but that's how much I did not want to be bothered. Then I stopped and asked myself, “What am I doing? I'm down 9 lbs, do I really want to erase all my hard work?” I decided. The veggie burger can stay but instead of carb-ridden, starchy potato fries, I'll opt for something healthier: These Garlic Parmesan Baked Fries!
When I say these took no time at all to make, I mean it. The hardest part was cutting up the carrots. I didn’t even have to peel them. After that it was just a matter of tossing it in some EVOO and some seasonings then baking it for a few minutes. These were crispy and the perfect addition to my bunless veggie burger! I wish I remembered to make the sauce, but there’s always next time, right? Trust me. You’ll want these fries again and again. A thumbs up to Tasty for the recipe!
Garlic Parmesan Baked Carrot Fries
for 2 servings
1 tablespoon oil
¼ cup parmesan cheese(25 g)
1 tablespoon garlic powder
1 teaspoon pepper
¼ cup fresh parsley, chopped (10 g)
½ teaspoon salt
2 tablespoons Greek yogurt
1 tablespoon lemon juice
½ teaspoon garlic salt
1 teaspoon pepper
Preheat oven to 400°F (200˚C).
Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
In a large bowl, mix ingredients with carrot sticks.
Spread on a baking sheet.
Bake for 15-20 minutes (depending on how crispy you want them).
Mix together ingredients for dipping sauce in a small bowl.
Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
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For the wedges
- 2 sweet potato, cut into wedges
- 4 tbsp olive oil
- 3 tbsp garlic and pepper seasoning
- 1 tbsp cajun seasoning
- Parmesan cheese, to garnish
Preheat the oven to 200C/400F/Gas 6.
Grease a sheet pan or line with foil or parchment paper.
Toss the wedges with the oil in a bowl or ziploc bag and allow to soak for about 10 minutes.
Arrange the wedges on your sheet making sure than none overlap one another.
Sprinkle seasonings over wedges and drain the remaining oil over the wedges before placing in the oven and baking for 35-40 minutes.
Once the potatoes are done, garnish with parmesan cheese then put it back in the oven (with the oven off) for five minutes to allow the cheese to melt a little.
Serve with your favourite dipping sauce and enjoy!