Paleo Carrot Fries & Parsley Root Fries

They’re easier than sweet potato fries {and quicker}. I served them with Paleo Mayo {shown in the picture}. These are great for a snack or to pair with dinner and cheap.

Price breakdown:
• I bought a 2lb bag of carrots for $1.19 and used 1/2 the bag…
• Which means these cost me $0.59 / 2 people
• So $0.29ish per serving…

I told you it was cheap!

Ingredients:
• Carrots
• Olive Oil
• Salt + Pepper

How To:
• Preheat your oven to 350 degrees
• Cut carrots into match sticks {I go pretty thin on them}
• Place on baking sheet, drizzle olive oil over them. Sprinkle salt + pepper. Toss them around so it’s even.
• Into the oven they go for 20 {ish} minutes, these suckers can go from done to burnt fast so a little after the 15 minute mark watch them. If they’re not done at the 20 minute mark, I’d keep watching them at three minute increments {So I’d set my timer for another 3 minutes, check again, another 3, etc}
• When done.. Try to let them cool for a minute before eating them…{I have a hard time with that. }

Done that’s it… in and out.. While these fries are going you’ve totally got time to make mayo and burgers, or a stirfry, or a wicked big salad, or assemble a chicken / egg salad {assuming your chicken or eggs are pre-cooked}. So this will give you a great side dish without a ton of babysitting / work {and clean up}.

Source: paleoonabudget.com

ROOT FRIES

Ingredients

3 large parsnip or parsley roots

1 teaspoon of high heat oil (melted coconut oil, or high heat Sunflower oil is what I usually use)

1/2 teaspoon of saltpinch of black pepper (optional)

1/2 teaspoon of garlic powder or crushed garlic (optional)

1 tablespoon of Parmesan cheese (optional)

Method:

Preheat your oven to 400 degrees F/200 degrees C.

Wash and peel the roots.

Slice the roots in half and then the long way, into thin sticks. The thinner you make these the easier it will be to acquire the crunchy outside and soft inside. Just think thin fries and try to cut them all about the same size so they bake evenly.Blend the cut roots, salt, pepper, and any optional additions in a bowl until well coated.

Spread the fries out on parchment paper (or other non-stick surface) on top of a baking sheet and bake for about 20 minutes or until the edges of the fries begin to brown and the inside is no longer firm.

ROASTED TOMATO CHUTNEY

Ingredients

1 pint of cherry tomatoes, sliced in half (or substitute with other diced tomatoes)

1 red, yellow, or orange pepper, sliced into small stripshalf of a medium red onion, sliced into small strips (or other onion)

1/4 teaspoon of sea salt

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1 tablespoon of honey

2 tablespoons of olive oil (or other high heat oil; melted ghee is good because it has a higher smoke point than olive oil, although I prefer olive oil; you can lower the heat and bake longer since olive oil’s smoke point is 320 degrees F).

Method:

Preheat your oven to 350 degrees F/175 degrees C.

Combine all the ingredients in a bowl and blend well.

Spread the mixture on a non-stick surface or parchment paper and bake for 35 minutes, or until the edges start to shrink and brown a bit.

Cool and then place in a food processor or blender and give it a good whirl.

Serve, or store in the refrigerator for up to 2 weeks.

You can probably preserve this if you place it in a sterilized jar.

Source: comfybelly.com