Carrot Snack Sticks Recipes

CARROT SNACK STICKS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine the first four ingredients and stir to combine.3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.4. Add the oil and work with your hands to bring the dough together.(You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands forming a ball until it comes together.)5. Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.6. Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7, adding an additional 2-3 minutes baking time.VIDEO FOR MORE HELP : Carrot Snack Sticks Program

MARINATED CARROT STICKS RECIPE

Steps:

• Place carrots in a jar with a lid.
• Mix in all of the above-listed ingredients.
• Cover tightly, shake well and refrigerate. Turning occasionally.
• Marinate for several hours to overnight. (overnight is the best option)

SUNNY CARROT STICKS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.

HUMMUS AND CARROT STICKS RECIPE BY TASTY

Steps:

• Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
• Transfer to an airtight container and store in the fridge up to 7 days.
• Peel and cut the carrots into spears.
• Serve with ⅓ cup (80 g) hummus.
• Enjoy!

ROASTED CARROT STICK SNACK

Steps:

• Peel carrots. Cut into strips 3 inches long and ½ inch wide.
• In a large bowl combine carrots, olive oil and herbs.
• In a baking pan, spread carrots in a single layer.
• Roast, uncovered, in a 475* oven for 10 minutes, or until just tender.
• Sprinkle with salt.

PICKLED CARROT STICKS

Steps:

• Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
• Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

CARROT SNACK STICKS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine the first four ingredients and stir to combine.
• 3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
• 4. Add the oil and work with your hands to bring the dough together.
• 5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
• 6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
• 7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
• 8. Cool and serve.