📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for achieving that perfect balance of soft interiors and slightly crispy edges.
2. Wash and peel about 1 pound of large carrots. Really give them a good scrub under cold water. Nobody wants gritty fries!
3. Cut the carrots into fry shapes, about 1/2 inch thick. Aim for uniformity so they cook evenly. Uneven fries are a sad sight.
4. In a large bowl, toss the carrot fries with 2 tablespoons of olive oil. Make sure they're all coated. A little olive oil goes a long way in making these fries extra tasty.
5. In a small bowl, combine 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Mix well until the sugar is evenly coated with cinnamon. This is your magic dust!
6. Sprinkle the cinnamon-sugar mixture over the carrot fries and toss to coat evenly. Don't be shy! You want every fry to be covered in that sweet, spicy goodness.
7. Spread the carrot fries in a single layer on a baking sheet lined with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. If you don't have any parchment paper, lightly grease the baking sheet with olive oil or cooking spray.
8. Bake for 20-25 minutes, flipping halfway through, until the fries are tender and slightly caramelized. Keep an eye on them, as ovens can vary. You want them golden brown, not burnt.
9. Remove from the oven and let cool slightly before serving. Allowing them to cool slightly will help them crisp up a bit more. It is gonna be difficult to wait!
10. Serve immediately and enjoy! These fries are best served warm. Feel free to add a sprinkle of extra cinnamon sugar if you're feeling extra indulgent.