# Components:
→ Vegetables
01 - 1.5 pounds carrots, peeled and cut into fries
→ Spices and Seasonings
02 - 1 ½ teaspoons smoked paprika
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - ½ teaspoon ground cinnamon
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon cayenne pepper, optional
→ Other
11 - 2 tablespoons olive oil
12 - 1 tablespoon barbecue sauce (ensure gluten-free if necessary)
13 - 1 tablespoon cornstarch or arrowroot powder
→ Garnish
14 - 2 tablespoons fresh cilantro, chopped
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges for serving, optional
# Method:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine the carrot fries with olive oil and barbecue sauce. Toss thoroughly until every fry is evenly coated.
03 - In a separate small bowl, whisk together the smoked paprika, ground cumin, ground coriander, ground cinnamon, garlic powder, onion powder, sea salt, black pepper, cayenne pepper (if using), and cornstarch or arrowroot powder.
04 - Sprinkle the prepared spice mixture over the oiled carrot fries. Toss again vigorously, ensuring each fry is uniformly seasoned.
05 - Spread the seasoned carrot fries in a single layer on the prepared baking sheet. Avoid overcrowding the sheet to promote even crisping.
06 - Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. Flip the fries halfway through the cooking time. Continue baking until the fries are golden brown, have crisp edges, and are tender when pierced.
07 - Transfer the cooked carrot fries to a serving platter. Sprinkle generously with fresh chopped cilantro or parsley. Serve immediately, with lemon wedges on the side if desired.
