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Super easy alternative to potatoes when making fries. Went over very well with the kids!
Prep Time: 00:10
Cook Time: 00:30
10 - 12 medium carrots (~1 lb)
1 teaspoon sea salt or kosher salt or salt
1/4 teaspoon ground pepper (optional)
1/2 teaspoon garlic powder
1 teaspoon dry rosemary (optional)
1Preheat oven to 400F.
2Wash and peel carrots.
3Cut into stick (I cut some of the carrots in half lengthwise and others in quarters lengthwise, depends on how big you want them and how big the carrot is).
4Put the carrots in a bowl and drizzle with oil
5Sprinkle with salt, garlic powder, pepper and rosemary (if using).
6You can line a baking sheet with parchment paper or drizzle with a little extra oil and spread it to coat the pan.
7Place carrots in a single layer on the baking sheet (don’t stack on top of one another).
8Put in oven and bake for 15 minutes then move the carrots around flip them over to evenly cook them.
9Cook for another 10-15. You should be able to pierce the carrots easily with a fork and there is a slight browning when they’re done.
10Remove from oven and let cool for a few minutes. Enjoy!
I find that the timing varies depending on the thickness of the pieces. It's best to check the carrots once you have flipped them after about 5 minutes in the oven to gauge how much more time they need.
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