Gut Healthy Carrot Fries with Kimchi Mayo
These carrot fries are about to be your new favorite side dish!
These baked carrot fries are one of my favorite recipes from my cookbook Nourish and Thrive!
They’re simple, nourishing, and oh so delicious! And you can easily switch up the herbs and spices based on your mood.
Sometimes we go spicy and add cayenne and smoked paprika and other days some oregano and feta on top is what hits the spot. 1-2 T Zataar sprinkled on is REALLY good too! The combo below is a classic though. Don’t even think about skipping the sauce!
The real star is the kimchi mayo though. I wouldn’t blame you if you start sneaking it onto everything. And with all those gut loving probiotics, who could blame you?
Benefits of Fermented Foods
Almost every culture on earth has traditionally consumed some type of fermented foods. Kombucha, kimchi, sauerkraut, tempeh, and kefir are just a few.
They’re primarily known for their probiotic benefits and promoting a healthy gut microbiome. And you know, it’s ALL about the microbiome!
But they also can increase the nutritional value of foods by increasing the absorption of vitamins and minerals, and helping to break down toxins and anti-nutrients such as phytates and pesticides.
Here’s a fun fact: The vitamin C content in cabbage actually increases by 600% after 7 days of fermentation! SO cool!
And there’s a growing body of evidence suggesting that consuming fermented foods may be helpful for:
Decreasing gastric reflux
Preventing obesity
Decreasing constipation
Reducing cholesterol
Boosting immune health
Promoting healthy skin + anti-aging properties
So including a small amount of these foods daily can be really beneficial. I love Firefly Kitchen best, but making your own is super simple and really fun too!
Have I convinced you yet? I hope so, let’s get cooking!
Ingredients
6 large carrots
1-2 T avocado oil
¼ cup parmesan cheese (optional)
1 tsp fresh cracked pepper
½ tsp dried oregano
¼ cup fresh parsley, chopped
¾ tsp sea salt
Kimchi Mayo
1 cup firefly kitchen kimchi (the BEST kimchi around IMO)
⅓ cup avocado mayo or veganaise
Mix together in a small glass bowl and serve as a dipping sauce for the fries. (or anything else really!)
For the fries:
Preheat the oven to 425 degrees.
Slice the top off of carrots then slice them in half, slice each half into thirds lengthwise.
In a large bowl, toss the carrots with oil and spices then spread in a single layer on a baking sheet. Be sure not to overcrowd the pan.
Bake for 15. Then flip and bake for another 10-15 minutes or until golden. Top with Parmesan and cook for 1-2 minutes more.
Serve warm carrots with dipping sauce and fresh parsley sprinkled on top on their own or as an accompaniment to anything from veggie burgers to broiled salmon. Whatever you choose, it’s sure to be delicious!
Enjoy!
P.S. I’m thinking about bringing back my fermentation workshops so stay tuned, and definitely let me know if you’d be interested in joining!