Baked Carrot Fries

• 12 Carrots, Peeled and Sliced into Evenly Cut "Fries"
• 3/4 tablespoon Exra Virgin Olive Oil
• Dash of Ground Red Pepper
• 1/3 teaspoon Ground Cumin
• Salt and Pepper to Taste
• 3/4 cup Unsweetend Coconut, Process into Small Pieces (should be comparable in size to Panko)

1. Preheat oven to 400 degrees.
2. In a large ziploc bag add carrot "fries", olive oil, red pepper, cumin and coconut-crumbs. Combine until carrot "fries" are well coated. Place parchment paper on a cookie sheet and pour the carrot "fries" onto the sheet. Make sure there is no overlapping.
3. Place in the oven and cook until carrots are tender, approximately 15-20 minutes. I had no problem with the coconut burning, which was my initial concern, but just make sure to watch them toward the 15 minute mark.
4. Serve with sweet-chili sauce or with drizzle of a lime + freshly chopped cilantro.

carrots, virgin olive oil, ground red pepper, ground cumin, salt, coconut

Taken from food52.com/recipes/9922-baked-carrot-fries (may not work)