📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure the rack is in the middle position.
2. Wash and scrub about 1.5 pounds of carrots thoroughly. Peeling is optional, but I prefer to leave the skin on for added texture and nutrients.
3. Slice the carrots into fry-like shapes. Aim for roughly ¼-inch thickness. Consistency is key for even cooking; try to keep the size as uniform as possible.
4. In a large bowl, toss the sliced carrots with 2 tablespoons of olive oil. Ensure each fry is lightly coated.
5. Add 1 teaspoon of freshly cracked black pepper and ¾ teaspoon of coarse sea salt to the bowl. Toss again, making sure the spices are evenly distributed. Feel free to adjust the amount of pepper and salt to your taste, but don't be shy – they really make the fries sing!
6. Spread the carrots in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the pan; this will steam the carrots instead of roasting them properly. If needed, use two baking sheets.
7. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and slightly caramelized. Keep a close eye on them during the last few minutes to prevent burning. We're aiming for golden-brown perfection here.
8. Remove the baking sheet from the oven and let the carrot fries cool slightly on the pan for a couple of minutes. This allows them to crisp up a bit more.
9. Serve immediately and enjoy! These carrot fries are best enjoyed hot, straight from the oven. They make a fantastic side dish for burgers, sandwiches, or even as a snack on their own.
10. For an extra touch, try serving with a dipping sauce like aioli or garlic mayo. Don't be scared to try new things!
11. If you have any leftover carrot fries (though I doubt you will!), store them in an airtight container in the refrigerator. Reheat in a toaster oven or skillet for best results; microwaving will make them soggy.