Roasted Carrot Fries with Garlic Basil Ketchup

Recipe By Edible Perspective

INGREDIENTS:

  • 6 large carrots
  • 2 teaspoons safflower oil, or other high-heat oil
  • salt and pepper
  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons chopped basil
  • black pepper

DIRECTIONS:

  • Preheat your oven to 400* F.
  • Peel and trim ends from carrots.  Chop each carrot into 3-4 inch segments.  Quarter the segments.  If the ends of one or more of your carrots is very thin you may just want to halve it.  Aim for fairly uniform pieces.
  • Toss with oil and salt + pepper and spread in an even layer on a baking sheet.  Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].
  • While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat.  Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color.  If it starts turning brown right away the pan is too hot.  Place the garlic on a doubled over paper towel on top of a plate to drain the oil.  Let cool.
  • Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper.  Let sit in the fridge while carrots finish roasting.
  • Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn].  Remove from the oven and serve with ketchup.
  • notes: The garlic addition is optional but tasty.  Highly recommend at least adding it to the ketchup.