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· 2 pounds carrots, peeled and sliced into 1/4 inch thick 'fries'
· 1 tablespoon oil of choice
· salt and pepper to taste
· 1/2 cup grated parmesan cheese for non-vegans, or 1/4 to 1/2 cup of nutritional yeast for vegans
Instructions:
Gently toss the carrot fries in the oil, salt, and pepper, sprinkle on the yeast (or parmesan), and mix to coat before spreading them in a single layer on a silicon mat or parchment paper-lined baking sheet.
Roast in a preheated 425°F oven until tender and lightly charred, about 16-20 minutes, mixing halfway through.
*Note
"I use a mandolin to easily slice the carrots into fries. Serve with chipotle mayo (1/2 cup mayo, vegan or regular, and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice)." — or a vegan dip of your choice.
Recipe and image courtesy of Closet Cooking
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