Ingredients
- 16 carrots, peeled and julienned
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon agave nectar
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Black pepper, to taste
Make it step by step
- Preheat oven to 425 degrees.
- Place the carrot sticks in a large Tupperware bowl that has a tight-fitting lid.
- Pour oil and remaining ingredients into the bowl, on top of the carrot sticks.
- Secure the lid and shake the ingredients around vigorously until every last carrot stick is coated with flavor.
- Place the carrot sticks, in a single layer, on an ungreased cookie sheet.
- Bake for about 15 minutes. Check the carrot sticks, shake the pan, flip them around, whatever you need to do.
- Continue to bake for an additional 5-15 minutes, until carrot sticks are soft in the middle but nice and crunchy around the edges. Watch them closely.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jennifer Manriquez, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.