One of my greatest joys in life is making vegetables taste good to other people. When someone is especially excited about a tasty piece of zucchini I made, I am a happy girl.
You’re already rolling your eyes I know, but stay with me.
Zucchini and carrot “fries” are my quiet specialty. They make a great snack or side to burgers and sandwiches. Where you would normally throw a side of fries/chips or a side salad, why not throw the best vegetables you’ve ever tasted instead? Zucchini and carrot fries are an excellent addition to a plate in both color and flavor. And I’m not even going to talk about the healthy part – we’re all smart people here.
The trick here is roasting. Roasting at a high temp in the oven for about 20 minutes can work some serious magic. (Caramelization is always your friend.) Feel free to throw some other veggies in the mix too. Zucchini is my favorite because it takes on seasoning so well – but peppers, sweet potatoes, green beans, etc. can all be transformed in the same way.
Follow these simple steps and you’ll be on your way to making some shockingly delightful savory treats that you can feel awesome about.
Carrot and Zucchini Fries
An unbelievably easy and delicious way to cook carrots and zucchini.
- Olive oil
- Seasonings of your choice. (See note under "Instructions.")
- Preheat oven to 425 F.
- Cut your veg into 3-inch sticks, making sure they are even in thickness.
- Line a baking tray with baking paper and a light layer of olive oil.
- SEASON – Go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once. (Today I used salt&pepper, smokey paprika and crushed red peppers.)
- Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
- Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
Leah, a New Yorker, now lives in Sydney, Australia. She loves to cook, eat and loiter around farmers’ markets. Leah started Voracious Vander as a recipe diary to document her experiences in her new Aussie kitchen. Voracious describes Leah’s appetite for new recipes, good food and good-for-you-food. Vander is just part of her last name. Leah is a shameless salter, vegetable lover, garlic enthusiast and chili pepper fanatic. She prefers small spoons and large forks and considers chopping fresh fruit and veg a form of therapy.