ROASTED CARROT STICK SNACK
Make and share this Roasted Carrot Stick Snack recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel carrots. Cut into strips 3 inches long and ½ inch wide.
- In a large bowl combine carrots, olive oil and herbs.
- In a baking pan, spread carrots in a single layer.
- Roast, uncovered, in a 475* oven for 10 minutes, or until just tender.
- Sprinkle with salt.
CARROT SNACK STICKS
Make and share this Carrot Snack Sticks recipe from Food.com.
Provided by SarahG.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Combine the first four ingredients and stir to combine.
- 3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
- 4. Add the oil and work with your hands to bring the dough together.
- 5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
- 6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
- 7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
- 8. Cool and serve.
Nutrition Facts : Calories 190.6, Fat 7.8, SaturatedFat 1.4, Cholesterol 2.2, Sodium 384.4, Carbohydrate 25.4, Fiber 1.2, Sugar 0.7, Protein 4.3
PICKLED CARROT STICKS
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make.
Categories Condiment/Spread Garlic Side Marinate Thanksgiving Vegetarian Vinegar Carrot Fall Vegan Dill Seed Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
- Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
HUMMUS AND CARROT STICKS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, lemon, garlic, ground cumin, kosher salt, medium carrots
Provided by Pierce Abernathy
Categories Snacks
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
- Transfer to an airtight container and store in the fridge up to 7 days.
- Peel and cut the carrots into spears.
- Serve with ⅓ cup (80 g) hummus.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, Sugar 5 grams
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HOMEMADE CARROT CHIPS - HEALTHY RECIPES BLOG
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5/5 (197)Calories 106 per servingCategory Side Dish
- Preheat your oven to 450 degrees F. Line two large rimmed baking sheets with parchment paper.
- Spread the carrot slices on paper towels to remove excess water. Transfer them to a large bowl and toss with olive oil, salt, pepper, and garlic powder.
- Spread the carrot slices in one layer on the prepared baking sheets. Bake until browned and crispy, about 20 minutes.
- If the carrots are not evenly sliced and some slices are still not crispy, remove the crispy ones to a plate and continue baking for about 5 more minutes to crisp up the thicker slices. Watch them closely to make sure they don’t burn.
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Reviews 151Calories 25 per servingTotal Time 25 mins
- 2. Combine the first four ingredients and stir to combine.3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.4. Add the oil and work with your hands to bring the dough together.(You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands forming a ball until it comes together.)5. Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.6. Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7, adding an additional 2-3 minutes ba
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