Cinnamon Carrot Fries

My last post was about 2 months ago. My household has been SICK off and on since Thanksgiving. It has not been fun. I've been lucky to cook at all, and what I cooked was the quickest, easiest food you can imagine (we had enough Ore-ida sweet potato fries and homemade soup to feed an army!). My family loves the Ore-ida sweet potato fries, but I don't want to give them tooooo many of them. They are definitely healthier than the white potato fries, but still not something I want to serve them on a weekly basis. The last time I posted on here was about Healthy Carrot Fries. Since we are on the up and up from our sickness (at least for the time being), I am pressing full force back toward healthier cooking. I was craving those yummy sweet potato fries, but remembered I had a few organic carrots left in my fridge. YAY! So I decided to make carrot fries, but this time with a sweet twist. I apologize. I did not take a picture before I completely devoured them. :-D

I absolutely love sweet potatoes with cinnamon. While preparing my carrot fries, I had an idea that cinnamon on carrot fries might just be fantastic. So i gave it a try, and they are delicious and yet simple and light. I also tried to forgo the oil and just use spray oil. I wasn't sure if it would work, but it worked just as well! If you have a hankering for fries but don't want the old school salt and pepper fries, I encourage you to try these Cinnamon Carrot Fries!

Updated 1/13/15: added some pictures after making these again. 

The easiest way to cut into 4 sections is to place carrot flat side down to cut.

Prior to cooking

                 

I'm just loving all the cinnamon on these! Cinnamon is so good for you and so are carrots!! (Post cooking)

Cinnamon Carrot Fries
(Gluten free, dairy free, nut free, egg free, Vegan, Vegetarian)

Serves 1 (I made these just for myself today and ate the whole 2 carrots! You can very easily double, quadruple, etc. this recipe to suit the number of people in your family.)

Ingredients

• 2 medium whole carrots
• Spray oil
• Cinnamon

Directions

1. Turn oven on at 400* F.
2. One at a time, peel, chop off top end of carrot, and cut into 4 inch pieces. Throw other end away.
3. Cut each 4 inch piece into 4 long horizontal skinny pieces or 2 long skinny pieces depending on the thickness of the carrot.
4. Place all prepared carrots onto a sprayed baking pan and place them in a single layer. 
5. Spray carrots with the spray oil until well coated. Sprinkle cinnamon over all of the fries. (Add as much or as little as you like. I LOVE cinnamon so mine were covered ;) I probably used a total of 1 Tbs.)
6. Cook for 20 mins on top rack, move onto bottom rack (my lazy way of not having to flip them), and check to make sure they are done. If not ready, cook up to 10 more minutes. Mine were done at 30 minutes total, but all ovens are different. 

Nutrition Facts:

(entire batch)

Cals-69, Fat-0.4g, Carbs-18g, Fiber-7.6, Sugar-6g, Pro-1.4g
(sugar occurring naturally from the carrots)