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.