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Prep Time
10 mins
Total Time
35 mins
Serves
2

Ingredients

4
carrots, cut into 1/4-in. (5-mm) sticks (about 1 lb/ 500 g)
4 tsp
olive oil
20 mL
1/4 tsp
each paprika, ground cumin, salt and pepper
1 mL
pinch cayenne

Method

Step 1

Preheat oven to 425˚F (220˚C). Toss together carrots, oil, paprika, cumin, salt, pepper and cayenne. Arrange in single layer on parchment paper-lined baking sheet.

Step 2

Bake 25 min. until golden brown and tender. Serve with Sensations by Compliments Chipotle Aioli for dipping, if desired.

Tips

If you have any leftover carrot fries, add to salads.
Skip the cayenne, if serving kids.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe):
Calories:
170
Fat:
10 g
Saturated Fat:
1 g
Carbs:
22 g
Fibre:
6 g
Sugar:
11 g
Protein:
2 g
Sodium:
450 mg
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