Moroccan Carrot and Sweet Potato Fries

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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
1

Preheat the oven to 450 degrees.

2

Combine the seasonings in a small bowl.

3

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

4

Add the mixture of spices and toss again.

5

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).

6

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

Directions

1

Preheat the oven to 450 degrees.

2

Combine the seasonings in a small bowl.

3

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

4

Add the mixture of spices and toss again.

5

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).

6

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

Notes

Moroccan Carrot and Sweet Potato Fries
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