Parmesan Crusted Carrot Fries (Toddler-Friendly)
These parmesan crusted carrot fries are crispy on the outside, soft on the inside, and made with a simple coating of breadcrumbs and cheese. A fun and easy way to serve carrots, they make a great toddler-friendly side for meals throughout the week.
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Servings: 4 servings (approximate)
Calories: 205kcal
Equipment
- 2 shallow bowls
- 1 baking sheet
Ingredients
- 4 carrots large
- ½ cup coconut milk full fat
- ½ cup panko bread crumbs
- ⅓ cup parmesan cheese grated
- 2 tablespoon olive oil
- ¼ teaspoon garlic powder
- pinch salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and wash the carrots, then slice them into fry-shaped sticks, aiming for similar sizes so they cook evenly.
- Set up your coating stations: Pour the coconut milk into a shallow bowl. In a separate bowl, mix together the panko breadcrumbs, parmesan cheese, olive oil, garlic powder, and a pinch of salt.
- Coat the carrot fries: Dip each carrot stick into the coconut milk, letting any excess drip off, then coat in the breadcrumb mixture, pressing gently so it sticks.
- Place the coated carrot fries in a single layer on the prepared baking sheet, making sure they aren’t overlapping.
- Bake for 16-18 minutes, flipping halfway through, until the coating is golden and the carrots are tender.
- Let cool for a few minutes before serving. Serve warm alongside a main or dip!
Notes
Nutrition information is an estimate and may vary.
Make this recipe!? I'd love to hear how it was! Comment below or you can tag me on Instagram @the.toddler.kitchen
Nutrition
Calories: 205kcal | Carbohydrates: 12g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 234mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10256IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 2mg