These “fries” are easy to make and a sweeter alternative to potatoes.
Adapt the recipe amounts based on how many carrots you use.
2 tablespoons chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon salt
Heat oven to 425 degrees F. Cut carrots into French-fry sized sticks. Place on sheet pan. Drizzle with just enough vegetable oil to keep carrots from sticking to the pan. Sprinkle with sugar salt and rosemary. Toss well to coat. Bake for about 20 minutes, or until carrots are lightly browned, crispy and tender.
Serves 4 to 6.