Orange was always my favorite color–when I was little, and all the girls loved purple but I wanted to paint my room orange. Of course, that idea was shut down by my parents, but the love of orange was channeled into my food. Sweet potatoes, carrots, oranges, peaches, and butternut squash are all delicious, there is something about the color orange that brings out the best flavor (maybe is that natural sugar…mmmhmm!) Last winter, due to my pale complexion from lack of sun and intake of lots of beta-carotene, the palms of my hands turned orange. Now, I try not to eat as many carrots and purchase the full ones because they require “work” to eat instead of the baby carrots which taste like candy you can just pull out of the fridge.
I purchased a large bag of carrots and knew this was the perfect way to eat them! I love roasted carrots but I only every had them when at my friends house for a Field Hockey dinner. Her mom makes awesome roasted carrots, I don’t think she puts anything on them, they’re just cooked until almost blackened! These are up there, the spices combined with the natural sugars the carrots give off when roasted make the perfect sweet and spice combo.
Grab some carrots–they look like fingers
Wash and peel
Now cut in half length wise. Had to re-stage the big assassination of the carrot so I didn’t lop off my own finger.
Now cut each in half one way and then the other way
You’ve created beautiful carrot sticks 
In one bowl add the egg white and in another add everything else (oil, spices…)
Coat the carrot sticks in egg white
and then submerge in the spice/oil mixture
place coated carrots on to a parchment lined baking sheet.
After these photos were taken I dumped half of the carrots into the egg white then spice mixture and repeated with remaining carrots. It made things much quicker.
Bake for 20 minutes and voila–crispy, carmalized carrots
I devoured these! Even my mom who is not a vegetable eater LOVED these Tell your kid that they are french fries, once they start they wouldn’t be able to stop!
With love and cupcakes,
Cookteen
Recipe: Adapted from Kosher By Design
6 Large carrots, peeled and ends trimmed (I used about 9-12 medium carrots)
1 egg white (I just guestimated some with All Whites in a carton)
3 tablespoons olive oil
1 tablespoon water
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon ground pepper (recipe calls for white pepper but I didn’t have)
1 teaspoon kosher salt (my favorite kind!)
Preheat the oven to 450*. Line a baking sheet with parchment paper and set aside.
Cut each carrot in half to make 2 3-4 inch pieces. Cut each carrot in half length wise twice in opposite directions to create triangle carrot sticks. Place the egg white in a bowl and whip with a fork until foamy. In another large bowl, combine the olive oil, water, garlic powder, cumin, sugar, paprika and pepper.
Place the carrot sticks into the beaten egg, turning to coat the carrots in the egg white. Remove the carrots from the egg white and stir into the spice mixture. Arrange in a single layer on prepared pan and sprinkle with salt.
Roast, uncovered, for 20 minutes. Transfer to a serving plate/bowl and ENJOY!
