Crispy Carrot Fries

I know. It has been less than a week since I posted a similar recipe, Cumin Carrot Fries, but to my defense these don't have ground cumin seasoning them. So there. They're different.

For those of you following the trend that is, "Meatless Monday", you could add these as a quick and easy side dish. I figured I would try the concept out on Mr. Sideline Chef and when the plate was set in front of him, Classic Parmesan Scalloped Potatoes and Crispy Carrot Fries, he no longer had any reservations regarding the lack of a protein. The cheese in the scalloped potatoes counts, right?

The baking times for both the Cumin Carrot Fries and these are just guidelines. If you like them to have more of a crunch to them then leave them in the oven for less time. Check on them at 5 minute intervals until they are cooked to your desired texture. The longer you leave them in the softer they become. I like mine after they've been in the oven for the full 20 minutes.

Crispy Carrot Fries

Good Things: For Kids: 63 Fun and Easy Recipes the Whole Family Will Love

Makes 8 Servings

Stars of the Show:

• 16 carrots (about 2 lbs), peeled and cut into 4 inch long sticks
• 2 tsp olive oil
• 1 tsp salt

And Action:

Preheat oven to 400 degrees. In a bowl, toss the carrot sticks with olive oil and salt. Spread the carrot sticks in a single layer on a parchment-lined baking sheet. Bake until fries begin to crisp about 20 to 25 minutes.