Want to be healthier but can’t give up chips? Try these low-fat, nutrient rich, crispy baked carrots with tarragon
Prep:10 mins
Serves 2
500g carrot1 tbsp cornflour1 tbsp vegetable oil1 tsp finely chopped tarragona little black pepper
STEP 1Heat oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.
