📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for achieving that perfect level of crispiness. Make sure your oven is fully preheated before moving on to the next step. A cold start can lead to unevenly cooked fries.
2. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later! If you don't have parchment paper, a lightly greased baking sheet will also work.
3. Peel the carrots. Remove the outer layer to reveal the vibrant orange beneath. I've found that using a good quality vegetable peeler makes this task much easier and faster. Aim for consistently peeled carrots for even cooking.
4. Cut the carrots into fry shapes. Aim for approximately 1/4-inch thickness. Consistency is key here, as it ensures uniform cooking. If some fries are thicker than others, they may not cook at the same rate. Picture perfectly sized matchsticks, but made of carrots!
5. In a large mixing bowl, toss the carrot fries with olive oil, grated Parmesan cheese, and freshly cracked black pepper. Ensure the carrots are evenly coated with the cheese and pepper mixture. Don't be shy with the black pepper – it really complements the sweetness of the carrots and the saltiness of the Parmesan.
6. Arrange the carrot fries in a single layer on the prepared baking sheet. Avoid overcrowding, as this can cause the fries to steam instead of roast. Give each fry some breathing room. It's like giving them a personal spa day in the oven!
7. Bake for 20-25 minutes, or until the carrot fries are tender and golden brown. Keep an eye on them towards the end to prevent burning. The edges should be slightly crispy and the Parmesan cheese melted and lightly browned. The aroma will be irresistible!
8. Remove from the oven and let cool slightly before serving. This allows the fries to firm up a bit and prevents you from burning your tongue (trust me, it's happened to the best of us!). Serve immediately and enjoy!