Yesterday’s weather was beautiful and it was so nice to be outside. For dinner we grilled a few tuna steaks, whipped up a quick kale Caesar and polished off a whole plate of these homemade Carrot Fries while sitting on our deck drinking a beer, soaking up the sun, and watching the birds and squirrels. Spring – I thought you’d never get here!
We’ve been buying a lot of carrots lately. They last a long time and you can include them in just about any dish, sweet or savory. This week we had a few too many carrots and a few too few potatoes so, I decided to roast them together and check it out — I’m sure glad I did!
These Carrot Fries are….
- Packed with Vitamin A for good vision and infection fighting
- Lowe calorie
- High fiber
- Fun for anyone and everyone (adults and kids) who like to dip things (and who doesn’t?)
- Hot and salty
And, they are so easy to make!
How many bags of carrots do you have sitting in your refrigerator? I hope you’ll give the homemade Carrot Fries a try.
Peace, love, and good eats from our Empty Nest to yours.
Mr. ENs take on this recipe: Really good! I didn’t think I would like them but I did.
Homemade Carrot Fries
Yield 2 servings
- 3 large carrots, cut into sticks
- 2-3 teaspoons olive oil
- Kosher salt and pepper
- Preheat oven to 400 degrees F.
- Place the carrot sticks on a baking sheet with a rim and drizzle with olive oil. Using clean hands, rub the carrot sticks with the oil until coated and shiny. Sprinkle liberally with salt and pepper.
- Bake in the oven, turning once, until carrots soften and begin to brown.
- Eat immediately. Serves 2.
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