what to do with your carrots 🍟

Ingredients

• 4 medium Carrots (peeled and cut into 4‑inch sticks)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or grapeseed)
• 1 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder (optional, for extra aroma)
• 1 tablespoon Soy Sauce (adds umami; use gluten‑free if needed)
• 0.25 teaspoon Red Pepper Flakes (optional, for mild heat)

Instructions

1. Prepare Carrots

   Peel the carrots and cut them into uniform 4‑inch sticks so they steam evenly.

   Time: PT5M

2. Steam Carrots

   Place the carrot sticks in a steamer basket over a pot of simmering water, cover, and steam for 5–6 minutes until just tender but still firm to the bite.

   Time: PT6M

   Temperature: medium

3. Heat Oil

   Remove the carrots from the steamer, pat dry, and heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat.

   Time: PT2M

   Temperature: medium‑high

4. Fry Carrots

   Add the steamed carrots to the hot oil, toss quickly, and fry for 3–5 minutes until the edges turn lightly golden and a slight crisp forms.

   Time: PT5M

   Temperature: medium‑high

5. Season

   Sprinkle salt, black pepper, garlic powder, and red pepper flakes over the carrots, then drizzle soy sauce. Toss for another minute to combine flavors.

   Time: PT1M

6. Serve

   Transfer the carrot fry to a serving dish and enjoy immediately while hot and crunchy.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

3 g