baked beet and carrot sticks

When I was growing up, carrot and celery sticks were the standard vegetable snack. There is something very manageable about eating anything that is “stick-sized”.  So, in the morning rush to get out the door, sticks are appealing. And, the thinner they are, the faster they bake.


serves 4


2 large carrots

3 small to medium sized red beets

4 Tablespoons EVOO (Extra Virgin Olive Oil)

¾  teaspoon curry powder

2 pinches sea salt

Process  Preheat the oven to 350°F. Scrape the skin of the carrot.


Peel the beets.


Wash carrots and beets well. Slice the carrot into long ovals; then cut the ovals lengthwise into 1/8-inch-thick sticks.


Slice the beets and then cut into stick, much as you did the carrots.


Place two Tablespoons of the olive oil in a mixing bowl. Add half of the curry powder (3/8 teaspoon) and a pinch of salt.


Mix in the carrot sticks, coating each with the oil/curry mixture.


In another bowl, mix the remaining 2 Tablespoons of olive oil, remaining curry powder (3/8teaspoon) and a pinch of salt. Add the beet sticks to coat them just as you did the carrot sticks.  Place each of the carrot and beet sticks on two parchment-paper-lined baking sheets.


Bake at 350°F for about 10 minutes. Sticks should be a bit chewy.  Remove from oven and arrange on individual plates. Don’t forget to try to chew each mouthful 30+ times.

©Nancy Wolfson-Moche 2014