by Stacey R. CSA Member from Dracut, MA & Vegisodes star!   


  • 1 bag carrots, cut bigger carrots into thick fries, smaller carrots can be left whole
  • Olive Oil
  • Any seasoning you want. Stacey used a combination of steak seasoning, ras-al-hanout and smoked paprika. Ginger made a batch with rosemary and a batch with caraway.
  • salt to taste (optional)
  1. Preheat oven to 425
  2. Toss carrots in a bowl with enough olive oil to coat. Season with herb mixture of your choice.
  3. Spread in a single layer on a parchment lined baking sheet. The parchment is important to keep the fries from sticking.
  4. Bake for 30-45 minutes depending on thickness, flipping and shaking fries every 10-15 minutes.
  5. Sprinkle with salt to taste after removing from oven.
  6. Serve over a bed of baby asian greens.