A sweet and savory twist on fries.


  • 6 carrots, peeled (about 1.5 lbs)
  • 2 T olive oil
  • 1 T fresh rosemary, minced
  • 2 t garlic, minced
  • 1/2 t fine sea salt
  • 1/2 t freshly ground black pepper


  1. Preheat oven to 425′. Line large rimmed baking sheet with silicone baking mat or parchment paper.
  2. Cut carrots in half crosswise, then slice each piece in half lengthwise (you will have 24 pieces); cut each piece in half again lengthwise (you should have 48 fries).
  3. Combine oil, rosemary, garlic, salt and pepper in a bowl. Pour over fries and toss until evenly coated.
  4. Spread on prepared pan, making sure fries don’t touch or overlap.
  5. Bake 20 minutes. Flip fries and continue baking until tender 15-20 minutes. Transfer pan to wire rack and cool several minutes.