Carrot Fries

I’ve been loving me some roasted veggies lately. Who knew what a little oil, salt, and pepper could do? So crisp and yummy and simple.

Why didn’t I roast earlier? And the smell it emits… it’s just an added bonus.

So, I tried roasting with baby carrots (yes, I took the lazy way).

Instead of a crisp finish though,I got nice, tender carrots. And normally I don’t like soft carrots. But roasting just makes it tastes so good that, who cares? Actually, the softness reminded me of french fries. Thus, I hereby deem these carrot fries 🙂

Carrot Fries Carrot Fries


1 lb bag of organic baby carrots

1 tbsp olive oil or  coconut oil, melted

1 tsp garlic powder

salt and pepper, to taste



Preheat the oven to 425 degrees. In a bowl, toss all the ingredients together. Lay out on a baking pan lined with foil and place in the oven for 28 minutes. Quickly stir carrots halfway through. Before serving, sprinkle with parsley.


5 responses to this post.

  1. I love baked carrots! It really brings out the natural sweetness


  2. Looks delicious! I love roasting vegetables! It’s so simple, yet delicious.


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