My Newest Addiction: Carrot Fries

As I mentioned last week, I’m not a big fan of raw vegetables. I don’t know why I can’t train myself to find them amazingly delicious, but I just can’t. I like them warm and tender and–barring celery and broccoli–I just don’t like them any other way.

Lately, my go-to method of cooking vegetables is either grilling or oven roasting. I know, not the best for retaining all the good nutrients, but I enjoy them more than steamed. And hey, I’m eating more vegetables.

Well, the other day, I really wanted some fries. Unfortunately, I didn’t have any potatoes on hand. I did have a three pound bag of carrots, though. I really thought about it and figured, “Heck, why not?”

I sliced those carrots up to be about the size of fries and oven-fried them. Holy smokes, they were better than potato fries.

How I did it was simple.

Carrot Fries

Yields: 1-2 Servings | Time: 15 minutesIngredients

  • 4 carrots, sliced fry thickness
  • 1 tsp olive oil
  • salt and pepper (or other spices), to taste

Directions

  1. Preheat your oven to 450°.
  2. Toss the sliced carrots in the olive oil and season with salt and pepper to taste.
  3. Lay the carrots on a baking sheet and cook in the center of the oven for 10-15 minutes or until tender on the inside and crisp on the outside. Shake the pan about halfway through cooking.

One Comment Add yours

  1. I’m going to try this. Sounds great.

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