Welcome back to another edition of “What’s Emily Cooking?” at Flawed yet Functional! And wouldn’t ya know it? It’s more vegetables! Ha! Always. As you know my Paleo diet minus eggs or AIP with reintroductions, whatever you want to call it, is heavy on the vegetables. Variety in making vegetables makes eating healthy so much better! So I’d like to share a family favorite version of carrot fries with you today: dill and onion roasted carrot fries!
Why should you eat cooked vegetables?
I was chatting with my sister lately, and she made a comment that one of her friends, who lives abroad, found it funny that Americans are obsessed with fresh, raw vegetables (think salads and raw veggie trays). In other countries, they always eat their vegetables cooked. Her friend found cooked vegetables so much easier to eat and enjoy. So what’s America’s deal with raw veggies?
Isn’t it funny what people notice as odd yet we find totally normal? I couldn’t agree more, but I didn’t know I felt this way until my sister shared this story. While raw vegetables have their place and should definitely still be eaten, you should eat cooked vegetables because your body can absorb more and different nutrients than raw.
Nutrients-wise, yes, some are lost in the cooking process but far more are absorbed by the body because cooking breaks down the cell walls releasing a variety of otherwise unavailable nutrients.
They are also easier for the body to digest because the cellular structure has already begun to break down, which is what makes them soft.
So don’t shy away from eating cooked vegetables! As long as they are not boiled, they are just as full of nutrition as raw vegetables. The body is actually able to absorb more nutrients from cooked vegetables than raw. It’s less work for the body!
Why are they called “fries”?
I know I’m not fooling you. Carrot “fries” are a far cry from French fries. I call them “fries” simply because it makes them sound more fun to my kids, and the shape is similar.
Sometimes a successful meal is all about how you present it, not what is actually in it. You know what I mean? So really these are just roasted carrots, but in our house, we call them carrot fries!
One of the first roasted vegetables I made consistently for my family after my diet change was carrot fries. My first go-to recipe is this one for bacon carrot fries by Paleo Running Momma. It’s awesome! You should definitely make this recipe…and the one below!
How can you make vegetables new and exciting?
Getting kids to enjoy vegetables (or adults, let’s be serious, people) or maybe just eat them without complaining, can be hard. For me and my kids, it has been much easier to make roasted veggies new and exciting by changing up the seasoning. Adding powerful flavors like dill, onion, and garlic make carrot fries delicious and much more appealing for consumption.
Also, I believe in being gracious with kids, especially when it comes to new veggies or ones they don’t love. Let them have a “dip.” While they totally might like ketchup, a side of dairy-free Ranch will complement the flavors much better (but let’s be honest, kids rarely care about perfect pairings, right?)!
After 2+ years of consistent vegetable eating, my kids, especially my youngest, will go crazy for any type of carrot fries I put on the table. So don’t give up! They will get used to the vegetables, enjoy them and ask for seconds…eventually!
How do you make other roasted vegetables tasty?
The answer is simple: bacon makes all roasted vegetables better. But I’m lazy sometimes, so I don’t cook bacon and mix it in with the vegetables. I use bacon fat as the oil to coat the vegetables. It adds an umami or rich, savory flavor that is just delicious.
Want more roasted vegetable ideas? Check out these simple and delicious recipes!
Try these dill and onion roasted carrot fries the next time you need a delicious side vegetable for your dinner. They compliment any grilled meat wonderfully, and even are good as leftovers. Can I tell you a secret? They’re even good cold! Make them today!
Dill and Onion Roasted Carrot Fries
Amp up your "fry" game with these savory, delicious carrot fries. Kids love finger food, and you will love the nutrition they are getting! This recipe is easy to put together and is Paleo and AIP friendly.
Ingredients
- 1 lb. carrots
- 1/2 tsp. garlic powder
- 1/2 tsp. dried dill
- 1/4 tsp. onion powder
- 1 tsp. sea salt
- fresh ground black pepper to taste, omit for AIP
- 2-4 Tbsp. bacon fat
Instructions
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Preheat oven to 450° and line a rimmed baking sheet with parchment paper.
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Scrub carrots under cold running water. I skip pealing them, but you may do so if you like. Cut off the ends then divide into 3" sections. Cut each 3" section in half lengthwise, then half lengthwise again. Place in a large mixing bowl.
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Add all seasoning to the mixing bowl (garlic, dill, onion, salt, and pepper (omit for AIP)), then add 2 tablespoons of bacon fat to the bowl. Stir to coat. If there's not enough fat to coat all the fries, add more 1 tablespoon at a time.
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Spread out on prepared baking sheet in a single layer with no overlapping. While the fried won't get too crispy, the more space they have, the better they brown up.
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Bake at 450° for 15 minutes. Stir then return to the oven until full cooked, 15-20 more minutes. Enjoy as is or with your favorite dairy-free ranch!
Recipe Notes
One serving of Dill and Onion Roasted Carrot Fries has 11g of total carbohydrates, and 3g of fiber for a net carb of 8g of carbs.
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