Prep Time: 10 minutes Cook Time: 20 minutes
Total Time: 30 minutes Servings: 6
- 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or
parchment paper lined baking sheet.
- Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.
Use a mandolin to easily slice the carrots into fries.
Try with beets, or make ‘tots’ with broccoli and cauliflower buttons.
‘probably works pretty well with SWEET POTATOES!
Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobo pureed in a food processor with an optional splash of lime juice.)