Salted Rosemary Carrot Fries

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I don’t know about you, but on the weekends, our eating and sleeping habits get a little weird. Maybe our bodies are excited to be released from the rigidity of a scheduled week, or perhaps we just become lazy because we don’t tend to have many plans. Either way, it’s late nights and mornings, and more often than not we eat at sporadic times.

This weekend, we went for brunch and discovered our stomachs needing a little something mid-afternoon.  I found myself staring into the fridge searching for the perfect snack.

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Let me introduce carrot fries. When eaten raw, carrots are crunchy to the point of jaw exhaustion.  I don’t typically bite into a raw carrot unless it’s chopped up into a salad.

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But carrot fries? They are the protagonist of your snacking dreams. After spending a short time in the oven,  these carrots bring out the sweetness that is hidden when you chomp through their raw form. They have a bit of a chew on the outer layer and give way to a crisp middle that you just want to eat all day.

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A little salt and olive oil make them perfect. But put in a bit of rosemary and you will never stop eating until every last carrot has disappeared from your sight. I may sound dramatic, but don’t judge until you have tried them. They might beat regular french fries. No kidding. The best part? They are made of carrots, so there is no remorse after pounding down a gardens-worth.

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Salted Rosemary Carrot Fries

2 large carrots

2 teaspoons olive oil

about 1 tsp dried rosemary (use fresh if you can-I just had dried on hand)

about 1 tsp sea salt

Place a rack in the center of your oven and preheat to 400 degrees Fahrenheit.

Slice the carrots in half lengthwise. Then, put the flat side down and slice them into 4 or 5 more strips. Place carrots in a baking sheet (I used one with sides, but just about anything will work).

If you can, spray the olive oil on the carrots to coat it evenly. Otherwise, toss the carrots in the oil until they are evenly coated.

Grind the sea salt evenly on the carrots.

If using dried rosemary, crush it into smalled pieces. You want to bite into a small rosemary pocket instead of chewing through little strips.

Bake for 12-18 minutes until the carrots are a rich orange, almost brown color and are a bit limp.

Try to let them cool down before you devour them so as to not burn your tongue.

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