My Newest Addiction: Carrot Fries

As I mentioned last week, I’m not a big fan of raw vegetables. I don’t know why I can’t train myself to find them amazingly delicious, but I just can’t. I like them warm and tender and–barring celery and broccoli–I just don’t like them any other way.

Lately, my go-to method of cooking vegetables is either grilling or oven roasting. I know, not the best for retaining all the good nutrients, but I enjoy them more than steamed. And hey, I’m eating more vegetables.

Well, the other day, I really wanted some fries. Unfortunately, I didn’t have any potatoes on hand. I did have a three pound bag of carrots, though. I really thought about it and figured, “Heck, why not?”

I sliced those carrots up to be about the size of fries and oven-fried them. Holy fuzzballs, they were good. Like, better than potato fries good.

How I did it was simple.

Carrot Fries
Yields: 1-2 Servings | Time: 15 minutes


  • 4 carrots, sliced fry thickness
  • 1 tsp olive oil
  • salt and pepper (or other spices), to taste


  1. Preheat your oven to 450°.
  2. Toss the sliced carrots in the olive oil and season with salt and pepper to taste.
  3. Lay the carrots on a baking sheet and cook in the center of the oven for 10-15 minutes or until tender on the inside and crisp on the outside. Shake the pan about halfway through cooking.

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