Ingredients

The following ingredients have 6 Servings
  • 1 lb. carrots (peeled and sliced horizontally in half then quarters)
  • 2 eggs (whisked)
  • 1/2 teaspoon apple cider vinegar
  • ½ cup almond meal
  • ½ cup Parmesan cheese (finely shredded or crumbled)
  • ½ teaspoon dry parsley
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon dry thyme

Instruction

  • Preheat the oven to 400 degrees F. Peel and slice carrots into quarter horizontal strips about 4-inches long. Pat the prepared carrots dry with a paper towel. Prepare a baking sheet by lining it with parchment paper.
  • In a small bowl whisk the egg with apple cider vinegar. Put the carrots and egg vinegar mixture in a one-gallon Ziploc bag, seal, shake and mix together until coated.
  • In another bowl, mix together the almond meal, parmesan cheese, parsley, baking soda, salt, and thyme.
  • Add the egg and carrots mixture (from above). Mix well with a spoon to coat each carrot with the almond meal cheese mixture.
  • Spread the coated carrots evenly on the prepared baking sheet lined with parchment paper and add any extra coating on top if needed. Bake 10 minutes, flip the carrots and bake another 5-10 minutes. Garnish with parsley and serve with a side of organic ketchup or ranch dressing.