I’m going to ask you to do something sort of crazy today. I’m going to ask you to walk into your kitchen and turn on your oven in the middle of summer. Yep. I’m going to ask you to crank that baby up to 400 while it’s a respectable 90-95 degrees outside.
Wild request? Perhaps, but the only thing more wild than me asking you to turn on your oven to make these carrot fries is if when I asked for you turn on your oven to make these carrot fries, you didn’t turn on your oven to make these carrot fries.
I’m rambling. It’s Monday.
For real, though — these have totally replaced potatoes for me when cooking at home. I dip them in hot sauce like I would french fries. I make them 3-4 times a week and pair them up with literally everything. They are my life, and I love them so much.
mel rose & carrot fries, a love story.
Please make these today, tomorrow, and everyday after that. You’ll thank me later.
BAKED CARROT FRIES
1 bunch carrots
3/4 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon garlic powder
parsley + sea salt for garnish
Preheat your oven to 400. Wash and pat dry your carrots, then transfer them to a bowl and set aside. Add your balsamic vinegar to a small bowl, and slowly whisk in the olive oil and garlic powder until all of the ingredients are combined. Pour mixture over carrots and let them marinate for 20 minutes.
Line a baking sheet with tin foil and lay down the carrots in a single layer. Bake for 30-40 minutes, depending on how hard or soft you prefer your “fries.” I like mine a little burnt, so I leave them in there upwards of 40-45 minutes most of the time. Garnish with sea salt and parsley and enjoy!
HOVER OVER THE IMAGE BELOW TO PIN IT FOR LATER!