As soon as Ellie started eating dinner with us, I immediately started worrying about our vegetable intake. I mean really. Could I be more cliché?
As far as vegetables go, Ellie is actually pretty responsive at this point, and I’m making the most of it while it lasts. The big problem we face is that her parents like very different vegetables. One of the veggies we all like are carrots. Pre-Ellie, we almost never had them, which is silly, because they’re inexpensive and delicious. Roasted with olive oil, cumin seeds, salt and pepper they’re addictive. Lately, I’ve been serving them as a mexi-fries with turkey burgers, and we can’t get enough of them. Literally, I worry about making enough.
To make my mexi fries, you cut carrots into 1 – 2 inch matchsticks. Then, in a separate bowl, combine oregano, garlic powder, cumin, ancho chili powder and brown sugar. Add some evoo to make a slurry. Toss the carrots around in the bowl. Roast for 20 – 30 minutes and voila! Carrots! Continue reading