Wednesday, October 27, 2010

Cumin Carrot Fries

Day 10 of the 30 Day Tasty Vegetable Challenge

Today's recipe comes from Michelle Stern, founder of What's Cooking, a certified green cooking school for kids. Michelle has wonderful ideas about cooking with kids, cooking whole foods, and cooking for a cause. I encourage you to check out her site here.

Cumin Carrot Fries
Adapted by Michelle Stern, founder of What's Cooking, a certified green cooking school for kids

I have always been a fan of being honest with my kids and students about food.  We don't hide veggies in our recipes, but celebrate them and highlight them as an important part of the meal.  Of course, even though we serve them up proudly, that doesn't mean that the kids are thrilled about it!  Like many kids, my own children often squirm at the idea of eating veggies.  But we are persistent and serve them at every meal.  Lately, our kids have been more interested in eating veggies that they can pick up with their fingers.  Whatever works!

1 lb. carrots
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt

  1. Preheat oven to 400 degrees.
  2. While the oven is preheating, have your children help you wash the carrots.  
  3. If your children are young, cut a thin slice from the edge of each carrot, so that it can lay on the cutting board without wobbling.
  4. Now that the carrots are more stable, you can cut them into 3-inch long sticks together.
  5. Put the carrot sticks on a baking sheet.
  6. Measure the olive oil, cumin and salt and add them to the carrots.
  7. Toss them together with clean hands.
  8. Roast for up to 30 minutes (until desired firmness), flipping halfway through.
Serves 4


  1. Thanks for the opportunity to share this recipe and that silly photo I took at school a few weeks ago!

  2. Thank YOU Michelle! I think I'm going to try these tonight with roast chicken.


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