When in doubt about a vegetable I tend to roast it.
Coating it in delicious fat and seasonings and then baking the bejeesus out of it, usually converts even the gnarliest of veggies into something palatable (I’ve a courgette/zucchini in the fridge that’ll get this treatment very soon).
I imagine you could fry these delicious carrots, but it’s so much easier to just pour them onto a baking tray, shove it in the oven and go do something fun like trying to explain the concept of ‘your yard/my yard’ to your neighbour’s dog.
She keeps sticking her long nose through our fence these days. I don’t mind. It’s a cute nose.
Garlic Carrot Fries (serves 2)
- 3 large carrots, peeled and cut into thin batons
- 2 tbsps ghee, butter or bacon fat, melted
- 1 tsp garlic salt
- 1/2 tsp thyme
- 1/2 tsp black pepper
- Toss the carrots in the fat until well-coated. Stir in the seasonings and toss again.
- Spill onto a greased or lined baking tray and roast at 420 for 20-25 minutes until tender enough to spear with a fork. Serve immediately.
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