A leap from French fries to carrot fries

Getting a child to eat healthy is not easy. Getting used to healthy food, however, is far more difficult because the human brain appears hardwired to fattening food, a throwback to our hunter-gatherer days. One day, my daughter showed me a delightful little cookbook—Bookworms And Jellybellies by Ranjini Rao and Ruchira Ramanujam—and asked, “Appa, can we try the carrot fries?” She rummaged through our supplies and searched the kitchen garden for ingredients, put it all together and viola, our version of carrot fries. Grilled carrots with rosemary and sesame Serves 4 Ingredients 12 medium-sized carrots, cut into fries 2-3 tsp black and white sesame seeds 1 sprig rosemary, roughly torn 1 tsp dried thyme 1 tsp Kashmiri mirch or Berbere spice 1 tsp coriander powder 1 tbsp olive oil Salt to taste Method Cover an oven grill tray with foil and mix all the ingredients together. Grilled sweet potato with rosemary and pepper Serves 2 Ingredients 2 large sweet potatoes, peeled and cut into medium slices 1 tbsp olive oil 2 tsp pepper, freshly ground 1 sprig rosemary, roughly torn Salt to taste Method Mix all the ingredients.