Oven-Baked Carrot Fries
- 1 1/2 pounds carrots (10 medium)
- 2 tablespoons olive oil
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Pinch of freshly ground pepper
Preheat an oven to 425°F. Line a jelly-roll pan with aluminum foil.
Using a sharp knife and cutting board, cut away the tip and end of each carrot. Place 1 carrot on the board and hold with one hand. Holding a vegetable peeler in the other hand, run it over the carrot, always peeling away from you. Turn the carrot as needed to peel completely. Repeat with the other carrots.
Using the sharp knife, cut 1 carrot in half crosswise. Next, cut each half in half lengthwise. Finally, cut each half in half lengthwise again. You will end up with 8 sticks from the carrot. Repeat with the other carrots.
In a bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir with a rubber spatula until the carrot sticks are evenly coated with all the other ingredients.
Dump the carrots onto the foil-lined jelly-roll pan, scraping out any herbs clinging to the sides of the bowl. Spread the sticks out as much as possible. Bake until the carrots are tender and well browned, about 20 minutes. Using oven mitts, remove the pan from the oven. Serve the carrot fries hot or at room temperature. Serves 4.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).