Baked Carrot Fries

Happy day after Fat Tuesday!

Instead of sharing with you one of the million dessert recipes that I have stacked up, I decided that I would be nice and I’d share something a little healthier. I love carrots; it’s probably the only vegetable, besides the potato, that I’ve liked throughout my entire life.

These “fries” are better, at least to me, than any of its potato counterparts. I’ve recently become a huge fan of sweet potato fries and these blow them out of the water. They’re similar enough to sweet potato fries that you could probably serve them to your family without telling them that they’re actually carrots and I bet they wouldn’t know much of a difference.

The carrots are slightly sweet after baked and they’re practically an open canvas to any spices or seasoning that you want. I could (and totally did) eat the entire pan; don’t let the carrot part fool you because these taste exactly like fries. I kept sneaking little bites in between photographs, hehe.

The best part is, if you have a bag of carrots sitting in your fridge then there is a 99.9% chance that you have all the ingredients on hand to make these babies. Plus, the recipe could not be any easier. So, what’re you waiting for? I know you’re going to make these for dinner…or at least you should be!

Baked Carrot Fries

1 lb. carrots, peeled and cut
1 tsp. olive oil
Salt & Pepper
Pinch of garlic powder

Preheat the oven to 375 degrees. Arrange carrots on baking sheet and drizzle with olive oil. Using your hands, roll the carrots around to evenly spread the oil throughout. Sprinkle with a little salt & pepper and a little bit of garlic powder if desired. Bake for about 35 minutes, flipping the carrots over halfway through, until slightly crispy. Serve warm.

It’s almost like Fat Tuesday never happened, right?