- 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
- Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.
Note: I use a mandolin to easily slice the carrots into fries.Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.)Base Recipe adapted from site