Recipe Corner: Carrot Fries
Enough” Carrot Fries*
As a student, your time is valuable. It requires almost every spare minute of your day to keep on top of readings and assignments. The university diet is sporadic at its best, and outrageously unhealthy at its worst. We need vitamins and minerals in order to stay attentive and alert, but we often do not get enough due to our hectic schedules. But never fear, students-there is a way to both eat healthy and enjoy it. These “close enough” carrot fries are aptly named. One dunk into a little ketchup and they can taste like the real thing. They’ll serve as a healthy side dish to chicken, fish, or even a simple sandwich. This recipe serves about 3-4 people, so share with your friends! Don’t forget to tell your parents you made them either-they’ll be amazed.
-6 medium carrots
-2 Tablespoons extra virgin olive oil
-1/2 Teaspoon kosher (coarse) salt (you’ll find this next to the regular table salt in the grocery store)
-1/8 teaspoon freshly ground black pepper (you can buy disposable pepper mills with the peppercorns already in them in the spice section of the grocery store)
1.Preheat the regular (or convection/toaster) oven to 425°F, with the oven rack in the middle.
2.Peel the carrots, then cut lengthwise in half, and then once more so they resemble matchsticks (1/2 inches thick). Just make sure that they are all relatively the same thickness so that they can roast evenly.
3.Place your carrots on a cookie sheet covered with parchment paper and drizzle with the olive oil.
4.Toss the carrots together with your fingers so that the oil is distributed evenly.
5.Sprinkle with salt and pepper (5 or 6 grinds of the mill should do it)
6.Roast until the carrots are tender and darker around the edges (35 minutes)
The best part about this recipe is that you can use it for almost any root vegetable- russet potatoes, sweet potatoes, parsnips, you name it! You’ll be adding valuable vitamin C and fibre to your diet and won’t even miss those greasy store-bought French fries (much).
*Adapted from Jessica Seinfeld’s “The Can’t Cook Book: 100+ Recipes for the Absolutely Terrified”