📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is crucial for getting those fries nice and crispy.
2. Wash and peel about 1.5 pounds of medium to large carrots. Nobody wants dirt in their fries, and peeling ensures even cooking.
3. Cut the carrots into fry shapes. Aim for about 1/2 inch thick. Consistency is key for uniform cooking, so try to get them as similar as possible. Don't stress too much, though; a few oddballs are fine. If your carrot is too thick, try cutting it in half lengthwise first.
4. In a large bowl, toss the carrot fries with 2 tablespoons of olive oil. Make sure they're evenly coated. Olive oil helps them crisp up and adds a lovely flavor.
5. Add 2 tablespoons of lemon pepper seasoning, 1/2 teaspoon of garlic powder (optional, but highly recommended!), and a pinch of salt. Toss again until the fries are well coated with the spices. I sometimes add a dash of cayenne pepper for extra heat, but that’s just me!
6. Spread the carrot fries in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Avoid overcrowding the pan, or they'll steam instead of roast. If needed, use two baking sheets.
7. Roast for 20-25 minutes, flipping halfway through. Keep an eye on them; cooking times can vary depending on your oven. You're looking for them to be tender and slightly browned. The edges should be nice and crispy.
8. Remove from the oven and let them cool slightly before serving. They're best enjoyed warm. Serve them with your favorite dipping sauce – ranch, aioli, or even just a squeeze of fresh lemon juice. I love a spicy mayo with mine!
9. Pro-Tip: For extra crispy fries, after flipping them halfway through, turn the oven to broil for the last 2-3 minutes, but watch them like a hawk to prevent burning! Burned fries are sad fries.