Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in)

Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.  

Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.

PAN-FRY CARROTS (Roast Carrot Sticks) <more properly called: Oven-fried>

Wash and scrape carrots.  Chip or slice into strips, as desired.

Preheat Oven to 425 degrees F.

In a large bowl, combine:

• 1-2 T. Olive Oil
• 1 tsp.  Celtic Sea Salt
• 4-6     large straight Carrots, cut into chips or strips (as desired)

Lay chips out on a cookie sheet.  I recommend using either a silicon mat or parchment paper on the pan to cut down on clean-up after the baking. Covering with a sheet of aluminum foil (shiny side down) will tend to cook the carrots softer, faster. Tuck the foil down along the edges of the pan. 

Bake in pre-heated oven for about  25 minutes or until soft and fragrant.

Enjoy with ketchup, or throw into a roast veggie soup.