Whole30 Sides - Posh Plate

Sautéed Green Beans with Garlic and Mint {Whole30}

Jillian Wade — Sat, 11 Jun 2022 17:10:00 +0000

Sautéed Green Beans with Garlic and Mint {Whole30}

These fresh Sauteed Green Beans with Garlic and Mint are the perfect side dish for any meal. It’s fuss-free and topped with sliced almonds and pomegranate seeds, adding a nice posh flare. ♡

This recipe costs approximately $6.93 to make. It makes six servings for about $1.15 per serving.

You may find this tutorial helpful for learning How to Deseed a Pomegranate when making these Sauteed Green Beans.

I could eat these sauteed green beans alone on a plate and be completely satisfied. Instead, they’re crunchy yet tender and garlicky.

The fresh mint, let’s say, adds a fresh flare? It’s perfect. I am so excited to share this recipe with you! But, first, let’s talk about the ingredients you need to make these scrumptious sauteed green beans.

Green Beans are a classic side dish everyone needs a good recipe for. You’ll love this Sauteed Green Beans recipe due to the hint of garlic and mint, topped with almonds and pomegranate. It is a traditional recipe with a twist!

Sauteed Green Beans are easy enough to make on a busy weeknight but classy enough to serve during the summer, for Sunday family dinner, or even Thanksgiving.

Ingredients you will need to make sauteed green beans

You will love how easy it is to make and what little ingredients you will need.

Fresh Green Beans	French style, hard stems removed, and one pound of them.
Olive Oil	I prefer the taste of olive oil, but feel free to use grass-fed butter.
Garlic	They’ll add loads of flavor.
Mint	You can use fresh or dried mint.
Salt and Pepper	The king and queen of spices.
Garnishes	For that special posh touch, add pomegranate seeds and sliced almonds.

Ingredients and Estimated Cost

Recipe Cost:

Per Serving Cost:

1 pound fresh green beans – $1.68
2 Tablespoons extra virgin olive oil – $0.16
½ teaspoon kosher salt – $0.01
¼ teaspoon coarse black pepper – $0.02
2-3 garlic cloves – $0.10
10 fresh mint leaves – $0.12
¼ cup sliced almonds – $0.28
¼ cup fresh pomegranate seeds – $4.56

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How to Saute Green Beans

First, heat oil on a large skillet over medium-high heat.
Then, add the green beans, salt, and pepper to the skillet. Saute for two to three minutes.
Next, add the garlic and mint. Cook for about five to seven minutes.
To finish, transfer the green beans to a serving dish and garnish with sliced almonds and pomegranate seeds before serving.

Recipe Variations

Instead of shaved almonds, use walnuts or pecans. Also, try two different varieties at once or if you are allergic to nuts, simply omit them entirely.
Swap out the mint for fresh parsley, thyme, or even cilantro.
Add dried fruit. Chopped Turkish apricots, golden raisins, or even cranberries would work excellently in this dish.

Storage Tips

SERVE: You can keep the green beans out for about two hours before they need to be stored and refrigerated.

STORE: Place the green beans in an airtight container and store them in the refrigerator for up to two days.

FREEZE: I do not recommend freezing the cooked beans. Once they’re defrosted they will be limp and unappetizing.

Recipe FAQs

Should you boil green beans before sauteing?

There is no need to boil the green beans before you saute them. Some recommend that you blanch them before sauteing to add an extra crunch to the green beans but this is not a required step.

What can I add to green beans for flavor?

Follow my recipe below for a twist in flavor from typical green beans. I use garlic, salt, pepper, and mint to create a flavorful side dish that is then topped with sliced almonds and pomegranate. It will become your new favorite way to make Sauteed Green Beans.

Is it better to sauté in butter or oil?

I prefer to use oil for two reasons. The first being it is healthier than butter. Secondly, it does not burn as easily as butter does when cooking.

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Whole30 Recipes

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 7 votes

Sauteed Green Beans Recipe with Garlic and Mint

These fresh Sautéed Green Beans with Garlic and Mint are the perfect side dish for any meal. It's fuss-free and topped with sliced almonds and pomegranate seeds, adding a nice posh flare.

Course Side Dish

Cuisine American

Keyword green beans, whole30

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 130kcal

Author Jillian

Cost $6.93

Equipment

large skillet
measuring cups
Cutting board
Chef’s knife

Ingredients

1 lb. fresh green beans washed, dried, and stems removed.
2 tbsp extra virgin olive oil
½ tsp kosher Salt or salt to taste
¼ tsp coarse black pepper or pepper to taste
2-3 garlic cloves finely chopped
10 fresh mint leaves chopped, or 1/2 tsp dried mint
extra virgin olive oil to garnish
¼ cup sliced almonds
¼ cup fresh pomegranate seeds

US Customary – Metric

Instructions

First, heat a large skillet over medium-high heat. When ready, drizzle in olive oil or grass-fed butter. Give the pan a whirl—ensuring that the bottom of the pan is fully greased.
Next, add the fresh green beans, salt, and pepper to the skillet. Sauté for 2-3 minutes.
Then, add the garlic and mint. Continue to cook until slightly wilted and brown, about 5-7 minutes or until the desired texture is met.
Finally, transfer the cooked green beans to a serving dish. Garnish with sliced almonds and pomegranate seeds. Enjoy right away.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Instant Pot Spaghetti Squash Recipe

Jillian Wade — Fri, 18 Mar 2022 23:42:00 +0000

Instant Pot Spaghetti Squash Recipe

Instant Pot Spaghetti Squash is fast, delicious, and ready in just 20 minutes! It’s a healthy vegan and gluten-free side dish that pairs perfectly with any main dish.

This recipe costs about $2.58 to make. It yields six serving for just $0.43 per serving.

Cooking with the Instant Pot is a hands-free way to get dinner on the table quickly. For more fabulous Instant Pot recipes, try my Instant Pot Turkish White Bean Soup and this Instant Pot Spaghetti Squash.

Spaghetti squash is a noodle-y veggie that is a healthy option for replacing your spaghetti noodles. However, baking spaghetti squash in the oven takes a while, and sometimes we need dinner on the table fast!

Spaghetti Squash in the Instant Pot is a quick and easy way to enjoy this vegetable in less time than the traditional oven-baked method. It is a fool-proof method that produces delicious results.

Ingredients and Estimated Cost

Recipe Cost: $2.58

Per Serving Cost: $0.43

(1) 2 pound spaghetti squash – $2.58
1 cup water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Cook Spaghetti Squash In Instant Pot

First, wash and dry the squash and then cut it in half. Scoop out the seeds.
Next, using a knife, pierce the skin all around.
Then, add one cup of water to the Instant Pot. Set a steamer rack on the bottom followed by the squash, skin side down.
Set the Instant Pot to cook for ten minutes. Release the steam after cooking.
Finally, fluff the strands with a fork and serve.

Storage & Reheating Tips

SERVE: You can keep the Instant Pot Spaghetti Squash out for about two hours before it needs to be covered and refrigerated.

STORE: Place leftovers in an airtight container and store them in the refrigerator for 3-5 days.

FREEZE: Once cooled, place the squash in a freezer-safe bag or container and freeze for 2-3 months.

DEFROST: Defrost in the refrigerator overnight.

REHEAT: Place the squash strands on a microwave-safe plate and reheat in 30-second intervals until heated through.

Recipe FAQ’s

What is spaghetti squash?

Squashes are fleshy fruits that belong to the gourd family. Spaghetti squash is a winter squash that has hard skin (shells). The outer skin is rarely eaten. However, once baked, steamed, or sautéed, spaghetti squash can be enjoyed as a side dish or, more importantly, as an excellent gluten-free spaghetti alternative.

How long do you cook spaghetti squash in the Instant Pot?

You need to always pierce the outer skin with a knife before placing it into the instant pot.
One to two pounds set the timer for eight minutes.
Two to three pounds set the Instant Pot for ten minutes. If it’s larger than three pounds, set the timer for twenty minutes —if it can fit!

Can you overcook spaghetti squash?

When you bake spaghetti squash in the oven, it is easy to overbake it if it is cooked for too long. However, when you cook it in the Instant Pot, it will be perfectly cooked every time!

Is my spaghetti squash too old?

When spaghetti squash is fresh, it will be pale yellow and firm. If it has dark yellow, brown, or soft spots, it is not fresh and should not be used.

What knife should you use to cut a spaghetti squash?

First, you want to use a large Chef’s knife when cutting a spaghetti squash to ensure it will cut through its rind. Next, place it over a towel to ensure it doesn’t roll around while you cut into it. Then, slice it in half (vertically or horizontally) with a large, sharp knife.

More Dinner Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 5 votes

Spaghetti Squash in the Instant Pot

Instant Pot Spaghetti Squash is fast, delicious, and ready in just 20 minutes! It's a healthy vegan and gluten-free side dish that pairs perfectly with any main dish.

Course Sides

Cuisine American

Keyword instant pot, paleo, spaghetti squash, whole30

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 33kcal

Author Jillian

Cost $2.58

Equipment

instant pot
Liquid measuring cup
Chef’s knife
Cutting board

Ingredients

2 pound spaghetti squash
1 cup of water
salt and pepper optional

US Customary – Metric

Instructions

Wash and dry the squash. Cut it in half. It helps to lay a towel on a flat surface to prevent it from slipping around while cutting.
Pierce the skin all around with a knife.
Next, add one cup of water to the instant pot. Place a steamer rack on the bottom. Add the squash skin side down. Cook for ten minutes.
Finally, release the steam.
Fluff the strands with a fork and enjoy while hot.

Notes

SERVE: You can keep the Instant Pot Spaghetti Squash out for about two hours before it needs to be covered and refrigerated.

STORE: Place leftovers in an airtight container and store them in the refrigerator for 3-5 days.

FREEZE: Once cooled, place the squash in a freezer-safe bag or container and freeze for 2-3 months.

DEFROST: Defrost in the refrigerator overnight.

REHEAT: Place the squash strands on a microwave-safe plate and reheat in 30-second intervals until heated through.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Creamy Cucumber and Avocado Salad

Jillian Wade — Fri, 10 Sep 2021 17:50:00 +0000

Creamy Cucumber and Avocado Salad

This Creamy Cucumber and Avocado Salad is made with a secret creamy cilantro-lime cashew cream dressing. It’s amazing, and I’m so excited to share this recipe with you.

This salad makes six servings for only $0.84 per serving! However, it costs a total of $5.04 to make the entire recipe.

Make this cilantro-lime cream sauce to go along with this salad for an easy side dish or light lunch.

Recently, I made an epic cilantro-lime cream sauce. I used the sauce to drizzle all over my veggie lasagna. It was so satisfying and made the lasagna creamy without having to add too much dairy.

Furthermore, I’ve been using this cashew cream sauce quite often. And today, I was inspired to douse it onto a cool and crunchy Cumber and Avocado Salad. It was spectacular! Needless to say, it didn’t last long.

This salad is light and creamy, making it perfect for enjoying all summer long. With just a handful of ingredients, it is an easy recipe to make on repeat! It takes 15 minutes to complete, keeping you out of the kitchen during the hottest months of the year.

Ingredients

Cilantro-Lime Cashew Cream	This sauce/dressing is made of cashews that have been soaked in water overnight, a little water, garlic powder, cilantro, lime, salt, and pepper. Here is the cashew cream recipe.
Cucumbers	I like using Persian cucumbers because they are smaller, contain thin skin, and are undeniably super crunchy. However, feel free to use what you have on hand.
Red Onion	Using red onion will add color, flavor, and additional crunch.
Avocado	It adds a nice creaminess.
Cilantro	Cilantro adds freshness and a nice herbaceous taste. However, I understand that some prefer recipes without cilantro. For that reason, feel free to swap for dill or parsley.
Other Essential Ingredients	Sea salt and pepper.

Also, I think that this Cucumber and Avocado Salad is perfect for picnics, birthday parties, or pool parties 😃, you name it.

Ingredient Cost

RECIPE COST: $5.04

PRICE PER SERVING: $0.84

⅓ cup cilantro-lime cashew cream – $0.96
5-6 Persian cucumbers – $2.50
1 avocado – $0.68
1 small red onion – $0.70
¼ cup fresh cilantro – $0.20

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Variations

Though this recipe packs amazing flavor with its original ingredients, there is always room for more. Here are some other ingredients to consider adding.

Chopped jalapeño
Green onion
Cherry tomatoes (though I would add the tomatoes to the top as a garnish, but not necessary to mix it in).
Diced cold chicken breast
A can of tuna

SERVING & STORAGE TIPS

SERVE: Serve this Cucumber and Avocado Salad as a side to any meal. If making ahead of time, make sure to add the cashew cream sauce right before serving.

STORE: Due to the cucumbers’ high water content, I recommend not keeping this salad longer than 24 hours.

Finally, I like to save a little extra of each ingredient to top the salad with. This will allows guests to know exactly what’s inside.

RECIPE FAQ’S

Why is my cucumber salad watery?

Cucumbers have a very high water ratio, so the salad will become watery if they are left to sit for too long. Therefore, this salad is best enjoyed immediately without sitting for too long.

Do you leave the skin on cucumber for salad?

While peeling the skin on cucumber is not necessary, my personal preference is to peel them as sometimes the skin is too thick.

More Salad Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. But, I know you are going to do great!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.84 from 6 votes

Creamy Cucumber and Avocado Salad

Cucumber and avocado salad that is made with a secret non-dairy creamy cilantro-lime cashew cream dressing.

Course Salads

Cuisine American

Keyword gluten-free, salad, whole30

Prep Time 20

Total Time 20

Servings people

Calories 152kcal

Author Jillian

Cost $5.04

Equipment

Cutting board
Chef’s knife
Mixing bowl
measuring cups

Ingredients

⅓ cup or to desired creaminess cilantro-lime cashew cream
5-6 Persian cucumbers sliced into circles
1 avocado large dice
1 small red onion thin-sliced, or half a medium
¼ cup fresh cilantro tough stems removed, tightly packed, lightly chopped
Sea Salt and Pepper to taste

US Customary – Metric

Instructions

Add all of the prepped vegetables and fresh chopped cilantro to a large mixing bowl.
Next, add the creamy cilantro-lime cashew cream. Give a toss to combine ingredients.
Serve and enjoy right away.

Notes

How long does this cucumber and avocado salad last? Due to its high water content, serve no longer than 24 hours.

It’s best to add the avocado and cashew cream sauce right before serving.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Creamy Zucchini Hummus {Whole30}

Jillian Wade — Wed, 04 Aug 2021 17:00:00 +0000

Creamy Zucchini Hummus {Whole30}

This Zucchini Hummus is perfect as an appetizer or a healthy snack. It’s made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved!

This recipe costs about $2.83 to make. However, it makes six servings for just $0.47 per serving.

Quick and easy dips are a great afternoon snack. For more dip recipes, check out my Smokey Roasted Eggplant Dip or my Roasted Dill Potatoes with Greek Yogurt Sauce.

Zucchini Hummus has the same great taste as your favorite classic hummus recipe but without the chickpeas. This means you get to enjoy a fabulous snack with fewer calories!

Make this dip ahead of time to have it ready for after-school snacks, as a spread on sandwiches or wraps, or as an appetizer at your next dinner party.

The veggies are roasted to give you tender veggies with an oven-roasted taste.

Even though this recipe is entirely sugar-free, the roasted onion adds a nice sweet flavor. Also, the lemon juice adds the perfect amount of tang.

My favorite way to enjoy this creamy zucchini hummus is with cold, crisp cucumbers, baby carrots, and sweet bell peppers.

I am so excited to share how easy it is to make this hummus!

Let’s talk about the ingredients you will need.

Ingredients You Will Need

Zucchini	You will need two large zucchini’s, ends cut off, peeled, and roasted until golden brown. If you do not peel the skin off, your hummus will be green.
Onion	I recommend using a white or yellow onion to keep the color looking as close to hummus as possible.
Garlic	Roasted garlic will add a deep rich umami flavor.
Tahini	Gives that distinct nutty hummus taste. This ingredient is essential.
Olive oil	Use your favorite rich-flavored olive oil. It will help to add velvetiness.
Lemon Juice	Add the perfect zing and freshness.
Other Essential Ingredients	Cumin, salt, and pepper.

Ingredient Costs

RECIPE COST: $2.83

PRICE PER SERVING: $0.47

2 large zucchinis – $1.30
1 large onion – $0.62
3 garlic cloves – $0.15
3 Tablespoons olive oil – $0.42
1 teaspoon tahini – $0.18
2 Tablespoons lemon juice – $0.14
½ teaspoon cumin – $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Variations

Sprinkle smoked paprika right over the top. This will add the perfect smoky flavor without adding any smoked meats.

Garnish with za’atar. This herby blend consists of thyme, oregano, marjoram, sumac, and toasted sesame seeds. This will add a nice middle-eastern flare.

Leave it plain. Smear this hummus on your favorite gluten-free bread or wraps. Enjoy a dollop on your avocado toast, or use it as a base for a healthy salad dressing.

Storage Tips

SERVE: Serve at room temperature or chilled (I personally like it chilled better). You keep leave it out for about two hours before it needs to be covered and stored in the refrigerator.

STORE: Cover and store in the refrigerator for 3-4 days.

MAKE AHEAD: You can make zucchini hummus up 3-4 days ahead of time. Just cover and chill in the refrigerator.

Recipe FAQ’s

What should you eat hummus with?

Serve with gluten-free crackers, and again this recipe is amazing with cold crisp cucumbers, sweet bell peppers, carrots, or even radish slices.

Can zucchini hummus be made ahead of time?

Absolutely, I recommend it. When made ahead, the hummus will be completely chilled. Then, add the toppings and olive oil right before serving.

More Whole 30 Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

No ratings yet

Creamy Zucchini Hummus {Whole30}

Rich and creamy Zucchini Hummus made with roasted veggies, tahini, and aromatic garlic. It’s dairy-free, keto-friendly, paleo, and whole30 approved.

Course Appetizer

Cuisine American

Keyword keto hummus, whole30 hummus, zucchini, zucchini hummus

Prep Time 15

Cook Time 15

Cooling Time 30

Total Time 1

Servings people

Calories 109kcal

Author Jillian

Cost $2.83

Equipment

Cutting board
Chef’s knife
Measuring spoons
Blender
Serving bowl

Ingredients

2 large zucchinis ends removed, peeled, and cut into fourths
1 large onion skin removed, sliced in half
3 cloves garlic skin left on
3 Tablespoons olive oil divided*
1 Tablespoon tahini
2 Tablespoons lemon juice about one lemon
½ teaspoon cumin
kosher salt
coarse black pepper

US Customary – Metric

Instructions

Preheat the oven to 424°F.
Add the zucchini, onion, and garlic cloves to a nonstick baking sheet. Space each vegetable flat-side down. I like to avoid foil and parchment paper so that the bottoms will get nicely charred.
Drizzle a tablespoon or so of olive oil on the zucchini, onion, and garlic. Season with kosher salt and pepper. Next, rub the oil and seasonings evenly around the veggies and garlic cloves. Any spots left empty will not caramelize and brown.
Next, transfer the veggies to the oven and bake at 400 °F for 30 minutes or until the bottoms have browned nicely. Once roasted, set aside to cool for 30 minutes 15 minutes.
When ready, place the roasted zucchini, onion, and garlic in the blender. Then, add the cumin, tahini, olive oil, and lemon juice. Season with kosher salt and pepper. Blend until smooth and creamy.
If you wish to serve the hummus cold, add a couple of ice cubes to the blender while processing. This will make it cooler and fluffier.
Transfer to your favorite serving bowl and enjoy right away.

Notes

This recipe makes about two cups of zucchini hummus.

Divided olive oil: you will add one tablespoon of olive oil to the veggies before baking, and then the other two tablespoons will go into the blender.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Roasted Carrot Fries Recipe

Jillian Wade — Wed, 03 Feb 2021 21:03:25 +0000

Roasted Carrot Fries Recipe

These Roasted Carrot Fries are perfectly seasoned and baked until crispy. A healthy side dish made with everyday spices and cornstarch.

Roasted Carrot Fries are caramelized on the outside, tender inside, and packed with natural sweetness that intensifies in the oven. They are simple to make, family-friendly, and perfect as a side dish, snack, or healthier alternative to traditional fries.

This is one of those recipes that surprises people. Carrots transform in the oven. As their sugars concentrate, the edges deepen in color, and the texture becomes almost fry-like without deep frying.

Ingredient, Substitutions & Cost:

Recipe Cost: $2.56

Per Serving Cost: $0.64

Carrots are the star. Choose large, firm carrots so you can cut them into even fry shapes. Peel them for the smoothest texture. If your carrots are thin, you can roast them whole and simply halve lengthwise. Rainbow carrots work beautifully and make the plate more colorful.
Olive oil helps the carrots roast rather than steam. Two tablespoons are enough to lightly coat them. Avocado oil works well, too.
Cornstarch is optional but highly recommended for crispier carrot fries. Tossing the carrots in a small amount creates a light coating that encourages browning.
Garlic powder adds savory depth without burning like fresh garlic might at high heat. Onion powder can be added for extra flavor.
Smoked paprika gives warmth and a subtle smoky note. Regular paprika works fine, or try chili powder for a bit of heat.
Salt and freshly ground black pepper balance the natural sweetness. Adjust at the end if needed.

How To Make Oven-Baked Carrot Fries

These carrot fries roast at high heat so the edges caramelize and the centers become tender. Let me show you how:

Prep Oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Season: Add the 2 pounds of sliced carrots to a large mixing bowl. Add the 1 tablespoon of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 2 teaspoons of sea salt, and ½ teaspoon of black pepper.
Toss: Toss the ingredients together with tongs until all carrot pieces are fully coated.
Arrange: Place the seasoned carrots on the prepared baking sheet. Spread them out into a single layer so they do not touch. Spray the carrots generously with olive oil spray.
Bake: Place the pan in the oven. Bake for 20 to 25 minutes. Flip the carrots halfway through cooking.
Serve: Remove from the oven once they reach your preferred level of crispiness. Serve immediately.

Baking at Altitude Adjustments

At higher elevations, vegetables can lose moisture faster. Roast at the same temperature, but begin checking at the 20-minute mark. If browning too quickly, reduce the heat slightly and continue roasting until tender.

Top Tips for the Best Carrot Fries

Flip halfway through roasting for even caramelization.
Cut evenly-sized sticks so they cook at the same rate.
Use high heat and avoid crowding the pan. Space allows browning.

Read the recipe from start to finish. You will better understand the recipe’s flow and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail. I know you are going to do great!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating.

Print Pin

No ratings yet

Oven Baked Carrot Fries

These Roasted Carrot Fries are perfectly seasoned and baked until crispy. A healthy side dish made with everyday spices and cornstarch.

Course Sides

Cuisine American

Keyword dairy-free, gluten-free, paleo, Vegan, whole30

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 106kcal

Author Jillian

Cost $2.56

Equipment

Mixing bowl
tongs
Measuring spoons
Baking sheet

Ingredients

2 pounds of large carrots peeled, and cut into fry-like shapes
1 tbsp corn starch arrowroot flour for whole30
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
2 tsp sea salt or salt to taste
½ tsp coarse black pepper
Olive oil spray

US Customary – Metric

Instructions

Add the carrots to a large mixing bowl. Then, add all of the spices, corn starch, salt, and pepper. Toss with your beautiful, god-given hands or tongs to ensure each fry is fully coated in the seasonings.
When ready, place the seasoned carrots on a baking sheet lined with parchment paper or a baking mat. Spead out the carrots so that they can get nice and crispy. Next, spray olive oil all over the fries.
Finally, place the carrots in the oven at 400°F for 20-25 minutes or until desired crispiness. Flip halfway through the cooking process.
Serve and enjoy.

Notes

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: To restore the crispy texture, reheat portions in an air fryer or in the oven at 375°F for 5 minutes. Microwaving will make them soggy.

Nutrition

Recipe FAQs

Can I make these spicy? Yes. You can add a pinch of cayenne pepper to the spice mixture before tossing the carrots.

Why are my carrot fries soggy? Soggy fries usually happen when the carrots are cut too thick or crowded in the pan. Using cornstarch and spacing them out properly fixes this issue.

Posh Plate - Healthy Feel-Good Recipes