Moroccan Carrot and Sweet Potato Fries

Moroccan Carrot and Sweet Potato Fries

Yields1 Serving

½ teaspoon ground cumin

½ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground coriander

¼ teaspoon cayenne

¼ teaspoon ground allspice

1 lb carrots, peeled and cut into ¼-inch sticks

1 lb sweet potatoes, peeled cut into ¼-inch sticks

2 Tablespoons olive oil

Preheat the oven to 450 degrees.

Combine the seasonings in a small bowl.

In a large bowl, toss the carrots and sweet potatoes sticks in the olive oil, coating all.

Add the mixture of spices and toss again.

Spread the carrots and sweet potatoes in a single layer on a baking sheet. (I used two to ensure none of the vegetables were touching each other).

Bake in upper third of the oven for 10-15 minutes or until brown and crisp.

Ingredients

½ teaspoon ground cumin

½ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground coriander

¼ teaspoon cayenne

¼ teaspoon ground allspice

1 lb carrots, peeled and cut into ¼-inch sticks

1 lb sweet potatoes, peeled cut into ¼-inch sticks

2 Tablespoons olive oil

Preheat the oven to 450 degrees.

Combine the seasonings in a small bowl.

In a large bowl, toss the carrots and sweet potatoes sticks in the olive oil, coating all.

Add the mixture of spices and toss again.

Spread the carrots and sweet potatoes in a single layer on a baking sheet. (I used two to ensure none of the vegetables were touching each other).

Bake in upper third of the oven for 10-15 minutes or until brown and crisp.

Moroccan Carrot and Sweet Potato Fries