Roasted Carrot Fries with Garlic and Parmesan

Have you ever had garlic fries? I’m talking French fries smothered in minced garlic and parsley that leave your fingers sticky and breath, ahem, fragrant? I used to think these were a comfort food known around the country, but as I’ve come to know, you may only have had them in the Pacific Northwest, specifically at a Mariner’s game at Safeco Field. One of my favorite treats nothing is a summer evening at the ballpark, complete with a hot dog, cold beer, and garlic fries! Of course… I have to limit those excursions. So when I’m at home and craving something delectable but still healthy, I find myself reaching for garlic and carrots (as a substitute for potatoes) again and again…

·         Carrots

·         Salted Butter

·         Salt

·         Thyme

·         Garlic Clove

·         Parmesan Cheese

1)      Preheat oven to 450 degrees F

2)      Slice carrots into 4 inch-long sections then in half. Depending on the thickness of the carrots, you may also want to slice sections vertically into 3-4 strips. The point is to slice the carrots into thin, fry-like wedges. If you’re worried you have the wrong size, go smaller! The end result will be crispier.

3)      Place carrots on a sheet pan. Melt 1 tablespoon of butter and drizzle over carrots. Using your hands, make sure carrots are evenly coated in butter. Space carrots evenly (leaving space between each carrot so they roast instead of steam). Sprinkle with salt and thyme to taste (it’s recommended to be heavier handed here).

4)      Roast in the oven for 20 minutes, then flip the carrots onto their other sides, then roast for another twenty minutes.

5)      As carrots are roasting, mince your garlic. When carrots have finished cooking, top with fresh minced garlic and parmesan. I dare you not to eat the entire batch! J