Oven-Baked Carrot Fries
1 1/2 pounds carrots (10 medium)
2 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
Pinch of freshly ground pepper
Preheat an oven to 425°F. Line a jelly-roll pan with aluminum foil.
Cut away the tip and end of each carrot. Peel the carrots if desired.
Cut a carrot in half crosswise. Next, cut each half in half lengthwise.
Finally, cut each half in half lengthwise again. You will end up with 8
sticks from the carrot. Repeat with the other carrots.
In a bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper.
Stir with a rubber spatula until the carrot sticks are evenly coated with
all the other ingredients.
Dump the carrots onto the foil-lined jelly-roll pan, scraping out any herbs
clinging to the sides of the bowl. Spread the sticks out as much as
possible. Bake until the carrots are tender and well browned, about 20
minutes. Remove the pan from the oven. Serve the carrot fries hot or at
room temperature. Serves 4.
Adapted from Williams-Sonoma The Kid's Cookbook,
by Abigail Johnson Dodge (Time-Life Books, 2000).
Found at Williams-Sonoma and further adapted.