Baked Rosemary Carrot Fries

I'm not that big on fast food, but I love my French Fries. I love garlic fries, truffle fries, sweet potato fries, animal style fries from IN-N-OUT, McDonalds fries dipped in vanilla soft serve, etc. But, I do always feel slightly guilty when I indulge in them. Usually it's because I really indulge in them...like, I stuff myself with them. But, I found a guilt-free, just as satisfying treat for my cravings: baked carrot fries.

Toasty and crisp out of the oven, they really do taste like french fries. I like them simple & classy: dipped in some ketchup. If you're going to make these, I have a tip: don't add too much oil, they don't need that much & it helps keep off the calories. These are seriously the perfect snack especially when I'm craving something savory & fatty-tasting.

-Samantha

Baked Rosemary Carrot Fries | Slightly altered from original recipe here

1 1/2 lbs carrots

2 tablespoons extra virgin olive oil

1/2 teaspoon salt (You can omit this if you are going to eat them with Ketchup)

2 tablespoons fresh rosemary

1 pinch pepper

Directions: 

Heat oven to 425 degrees F. Line a shallow pan with parchment paper. Using a sharp knife, slice away the tip and end of each carrot; peel each completely.Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again. In a mixing bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper. Place carrots in pan, spreading the sticks out as much as possible. Bake for 20 minutes or until carrots are tender. Serve hot or at room temperature. Indulge :)