Baked French Fries, Broccoli Chips & Sweet Roasted Rainbow Carrots

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Sumptuous Snacks!

This is a phenomenally healthy alternative to real French Fries…We also make this with either Yams or Sweet Potatoes for a delicious change! As to the Broccoli Chips, everyone thinks the flower is the only worthwhile part, but the less glamorous stem is just as good! Make it fun and yummy and watch your kids gobble up this highly nutritious veggie!

Baked French Fries

5 russet potatoes (or Yams/Sweet Potatoes)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper (you can use a dash of garlic powder or cayenne for even more flavor!)
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Wash the potatoes thoroughly – Keep skin on as it is nutritious and give a nice crunch. Cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.

Drain and put in a bowl. Add olive oil, 1 TBS salt, 1/2 TSP black pepper & garlic powder. Toss and lay on nonstick baking sheet. Bake until light brown.

When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.

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BROCCOLI CHIPS

Cut the last inch or so off the end of the broccoli stem and discard. Then cut the rest of the stem from the flower. Peel the stem of its outer layer and then slice into 1/4 - 1/2 inch chips. Toss in Olive Oil, salt and pepper mixture, a little garlic powder, lay on a baking tray and bake about 5-7 minutes – Then sprinkle Parmesan Cheese on top of the chips and bake for an additional minute or so to melt the cheese. Remove, let cool and serve.

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SWEET ROASTED RAINBOW CARROTS

1 bunch young carrots, with tops (for cooking with kids you can use baby carrots)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 orange, zested, halved and juiced
1 tablespoon brown sugar (can substitute honey)
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.

Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large bowl, add the oil, and season with salt and pepper. Add brown sugar, cumin and cinnamon - Turn to coat the carrots. Spray a large baking tray with non-stick spray and pour carrots onto the tray. Stick them in the oven and roast for 30 minutes, until the carrots are fork-tender. This also works great if you put the tray onto a grill – Either way, you must watch them closely so they don’t burn. Turn them every so often with tongs so as to get a nice caramelization on all sides.

Remove the carrots from the oven and put them in a bowl. Add zest and drizzle with orange juice, toss and serve.