Roasted Carrots and Sweet Potatoes

carrots and SPs

 

StrudelAllBluelargerI am an auto-eater – a term my family developed to describe mindless, endless snacking that you do even when you’re not hungry and don’t like what you’re eating. It’s done solely for the love of chewing, and feels nearly impossible to stop.

 

I come by auto-eating honestly – my dad auto-eats almonds, my brother chocolate chips (although again, to be clear – anything can be auto-eaten, it doesn’t need to be tasty). When my nephew was an infant, he used to fall asleep and continue nursing. An auto-eater from the start!

 

My auto-eating has been a lifelong struggle – when I was a teenager, immediately after dinner, it was habit for me to go to the kitchen cabinet, grab a snack (crackers, raisins, etc) and start chewing while I watched a few hours of TV. Becoming aware of the habit was helpful (not everyone snacks immediately after dinner?!), but breaking the habit was a whole other story, and something I’m not entirely rid of. Enter my harm-reduction strategy.

 

For those not familiar with the term, the basic premise of harm reduction is that if you’re going to participate in an unhealthy activity, then the attempt is to reduce your harm while you’re taking part. An example (from the social services world) is a needle-exchange program for people using IV drugs, or condoms for people engaging in potentially unsafe sex.

 

But! This is a food blog, and we’re here to talk about tasty snacks, not drug use. So – since I know I’m sometimes going to auto-eat, I try to come up with foods that I can scarf down in large quantity that I don’t have to feel guilty about. Enter carrot and sweet potato “fries” – super delicious, super easy, and pretty darn healthy to boot.

 

close up roasted carrots

 

This is more method than recipe – I take mess of carrots and one sweet potato, peel it all and cut into similarly sized matchsticks. Put the cut produce into a large bowl and coat lightly in olive oil. You can add in whatever spices you like – I like dried oregano, basil, parsley, plus kosher salt and pepper.

IMG_1801

 

Arrange in a single layer on a baking pan (I like to line my baking pan in aluminum foil because I’m lazy and don’t want to have to wash another pan). Put in an pre-heated 425 degree oven. Roast for 15-20 minutes, until cooked through. Flip and cook for another 15-25 minutes until crispy. I like to start making these at the beginning of dinner, so that by the time I’m done eating my regular dinner (which, FYI, I *do* try to make smaller since  I know what’s coming) they’re ready to go for my in-front-of-TV auto-eating.

 

roasted carrots and sp

 

 

 

 

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