PARVE  YIELDS 4-6 SERVINGS

“I have always been a fan of roasting any vegetable at a high heat to caramelize its natural sugars. This fantastic side dish goes a step further by adding a spicy kick that makes these carrots addictive.” - Susie Fishbein

I would double or triple this recipe and use it for Shabbat as a new vegetable on the table. – Marlene

Ingredients for this Kosher Recipe

• 6 large carrots, peeled, ends trimmed
• 1 egg white from a  large egg
• 3 tablespoons olive oil
• 1 tablespoon water
• 1 1⁄2 teaspoons garlic powder
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons sugar
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon ground white pepper
• 1 teaspoon coarse sea salt or kosher salt

Directions for this Kosher Recipe

1.  Preheat oven to 450˚F. Cover a jelly roll pan with parchment paper. Set aside.

2.  Cut each carrot in half to make 2 (3–4 inch) pieces.

3.  Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make thin carrot sticks.

4.  Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

5.  In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

6.  Place the carrot sticks into the beaten egg; toss to coat the carrots in the egg white.

7.  Stir the carrots into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with the salt.

8. Roast, uncovered, for 20 minutes.

9. Transfer to a serving platter.

Recipe preview from Kosher By Design Teens and 20-Somethings: cooking for the next generation
Win a free Cookbook from Susie Fishbein. Just send in your favorite recipes to marlene@thejewishhostess.com.

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