Annnndddd, we're back! After a month of holiday fun and my recent lay-off, I am trying to get back into a routine. New Years resolutions and all...
I declare 2009 to be the year of sweet potato fries.
I declare 2010 to be the year of carrot fries.
These little gems taste exactly like sweet potato fries but with half the calories. I like to dip 'em in Annie's Organic Ketchup. These are great to prep before you leave for night class. When you get home, pop these in the oven while you prepare the rest of your meal (great with veggie burgers or tofu dogs).
1.) Cut a bundle of peeled carrots into 3 inch quarters like the photo below. I've really been into organic carrots. They have a much better flavor, but regular 'ol carrots are fine, too.
2.) Next, line a large roasted pan with foil. Lay the carrots in a single layer and glaze them for olive oil.
3.) Sprinkle them with your favorite seasoning. I love using spicy Spike.
4.) Stir the carrots around in the oil and seasoning until they are completely covered in the mix. This makes sure they don't stick to the foil.
5.) Cover the top of the roasting pan with foil and roast them at 375 degrees F for 35-40 minutes.
6.) Uncover the pan, flip the carrots and roast them on the oven top shelf for an additional 15 minutes (uncovered) until they look crispy and browned on the edges.
Carrot Fries make white potatoes seem so boring now. Enjoy!