Thursday, April 28, 2011

Spicy Carrot Sticks

I found this recipe in the Kosher By Design Teens and 20-Somethings cookbook. The only change I made was using splenda rather than sugar. These were so good that most of them were gone before they finished cooling. From now on I will need to make a double batch of these.

6 large carrots, peeled and trimmed
1 egg white from a large egg
3 Tbls. Olive Oil
1 Tbls. Water
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Ground Cumin
1 1/2 tsp. Splenda
1/2 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. coarse sea salt or kosher salt

Preheat oven to 450˚F. Cover a cookie sheet with parchment paper. Set aside. Cut each carrot in half to make 2 (3–4 inch) pieces. Cut each carrot half in half lengthwise. With the cut-side down on the cutting board, cut each half into 3 equal strips. Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy. In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar,paprika, and white pepper. Place the carrot sticks into the beaten egg; toss the egg white. Stir the carrots into the spice mixture. Arrange in a single layer on a prepared pan. Sprinkle with the salt. Roast, uncovered, for 20 minutes.


Isreview said...

Sounds YUM!!! gotta try this!:)

Gila Rose said...

So I made this for Shabbat, with a few changes. (I didn't have cumin or white pepper, so I used red pepper flakes and black pepper.) Here's my question - do you think the egg white actually does anything? I didn't notice that it was any different than roasted carrots just with olive oil. Seems like one of those extra steps they love to use in the kosher by design series to make it seem fancier. Thoughts?

Arica said...

First off Gila, I think you need to get yourself some cumin-how do you live here and not have cumin??? The flavor is going to be completely different with cumin than with red pepper flakes. I think perhaps the egg white keeps the spices on the carrots but then again doesn't oil do that? I am going to try it this week without egg whites and report back. Thanks for pointing it out.

Gila Rose said...

[ashamed] I will go out and buy some cumin forthwith.

Arica said...

Hold your head high-I guess I use it so often that I can't imagine not having it. Sorry for heaping on the guilt!

Arica said...

Sorry for the delay-I had a few carrot free weeks but I finally made them again this week. I did not use the egg and guess what? They were just the same-if not better. Who knew! The ones with the egg give them a sort of crust however if you don't eat them immediately after cooking then they get soggy. Without the egg they taste just as good and when reheated they are just as good and not soggy. Plus it's a step easier and one less bowl to wash. Thanks for the idea!