Around The World Fries Thai Glazed Carrot Fries Recipes

AROUND THE WORLD FRIES: CRISPY POLENTA POUTINE

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and generously brush with 1 tablespoon of the oil.
• Remove the packaging from the polenta and cut each tube in half crosswise. Cut each half lengthwise into 8 wedges. Spread the wedges on the prepared baking sheet, brush with 2 tablespoons of the oil and generously sprinkle with 1 tablespoon of the garlic-herb seasoning and a pinch of salt. Bake the wedges, turning once, until golden brown and crispy along the edges, 45 to 50 minutes.
• Meanwhile, place a large skillet over medium heat and add 2 tablespoons of the oil. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the ground turkey to the pan and cook, breaking it up with a spoon and stirring occasionally, until evenly browned, about 10 minutes. Stir in the tomatoes, capers, sugar, 1/2 cup water and the remaining 1 tablespoon garlic-herb seasoning. Bring to a simmer and reduce the heat to low. Cook the sauce until thickened, about 12 minutes more.
• Divide the hot polenta fries among 6 plates. Spoon the hot tomato sauce over the fries. Dollop some ricotta over the sauce. Top with ribbons of fresh basil and sprinkle with lemon zest. Drizzle with the remaining 3 tablespoons oil and serve immediately.

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

CARROT FRIES WITH KETCHUPY RANCH

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
• In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
• Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.

ROASTED CARROT FRIES

Steps:

• Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.

OVEN-BAKED CARROT FRIES

Steps:

• Heat oven to 425 degrees F. Line a shallow pan with foil.
• Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
• Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
• In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
• Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
• Serve hot or at room temperature.