📖 Instructions

1. Preheat the Oven: First things first, let's get that oven crankin' up to 400°F (200°C). This helps the fries get nice and crispy.
2. Prep the Carrots: Wash about 1 pound of carrots. No need to peel them, unless you really want to. Slice 'em into fry shapes – about 1/2 inch thick. Try to keep 'em uniform so they cook evenly!
3. Blackberry Prep: Gently wash about 1/2 cup of fresh blackberries. Pat them dry with a paper towel. This step is super important!
4. Sage it Up: Chop up about 1 tablespoon of fresh sage leaves. If you only have dried sage, use about 1 teaspoon. Fresh sage is where it's at if ya can get it.
5. Mix it All Together: In a big bowl, toss the carrot fries with 2 tablespoons of olive oil, the chopped sage, a pinch of salt, and a dash of black pepper. Make sure everything is evenly coated.
6. Arrange on Baking Sheet: Spread the carrot fries in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Leave a little space between the fries so they crisp up nicely.
7. Add Blackberries: Scatter the blackberries over the carrot fries. Don't overcrowd the pan!
8. Bake, Bake, Bake: Pop the baking sheet into the preheated oven and bake for 20-25 minutes. Halfway through, give the fries a little toss to ensure even cooking. Keep an eye on the blackberries – they should be juicy but not burnt.
9. Cool Slightly & Serve: Once the fries are golden brown and the blackberries are bursting, take the baking sheet out of the oven. Let the fries cool for a few minutes before serving. This gives the blackberries a chance to set up a little, so they're not too runny.
10. Optional Garnish: If you're feeling fancy, sprinkle the fries with a bit of flaky sea salt before serving. It really brings out the sweetness of the carrots and blackberries. Or, and this is a little strange, but a dash of cayenne pepper can be nice too if you like it spicy!