Carrot and Yellow Squash ‘Fries’

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The nightshade family of plants is a tricky one to navigate for people with IBD. Some nightshades like potatoes are forbidden, while others like tomatoes are okay for consumption. Growing up in the USA fries are at every restaurant, fast food chain, and are a base in American cuisine. In addition, they easily go with almost anything! Not having fried potato can be an adjustment, but nothing says you have to give up fries all together! This carrot and squash version gives you the flexibility of having vegetables your body can process, without all that frying oil traditionally used. Enjoy this healthy alternative when your craving for fries’ hits!

Carrot and Yellow Squash ‘Fries’

Serves 4
Prep: 15 min
Cooking: 20 min 
Total: 35 min
Beginner

Ingredients:

1 Lb. carrots, peeled and julienned 

2 Ea. yellow squash, julienned 

2 Tbsp. avocado oil 

2 Tbsp. olive oil 

½ tsp. oregano, dried

1 tsp. parsley, dried 

Slat, TT 

Black pepper, TT

      Method Of Prep:

  1. Preheat the oven to 425°F.
  2. Gather and prep ingredients.
  3. In a large mixing bowl add carrots and squash.
  4. Coat with both oils and season with salt and pepper.
  5. Toss around to ensure even coating.
  6. Line a sheet tray with parchment paper.
  7. Spread out the carrots and squash on the sheet tray, making sure each piece is lying flat and not on top of each other.
  8. There should be a little room in between the ‘fries’ as well. Don’t overcrowd them, or they will not crisp up.
  9. Bake for 12 minutes and then flip the fries and cook for an additional 10 minutes or until the ‘fries’ are crisp on the outside, and cooked through on the inside.
  10. Next, turn your broiler on high. Watch the fries as they will burn quickly.
  11. Broil for 3-4 minutes or until golden.
  12. Remove from the oven and sprinkle with a touch of salt.
  13. Serve immediately, and enjoy! I recommend dipping these in my ‘chimichurri’ sauce. I love having these ‘fries’ with burgers, for the ultimate American comfort meal!

                                                                        

Nutrition Facts: 
Calories- 179 
Carbs- 15.4 g
Protein- 3.4 g 
Fat- 14.2 g