Carrots, Organic Baked Carrot Fries

We eat a lot of organic carrots!!  The first time I saw a five pound bag of organic carrots, I wondered who eats that many carrots.  Well guess what, my husband and I eat five pounds a week! Once I realized that cooked carrots don't bother my tummy, they are on the menu every day.  I use carrots as the base for many recipes.  Carrots can be used for baked carrot fries, baked carrots and onions, stir fried carrots, carrots in soup and in No Tomato Sauce, similar to spaghetti sauce without the inflammatory nightshade vegetables, ie. tomatoes.  Plus, they are one of the less expensive organic vegetables usually priced about five dollars for five pounds.  So between my happy tummy, versatility and cheap price, we eat five pounds a week!

One of my favorite carrot recipes is baked carrot fries.  I have seen several varieties of this recipe but I like the recipe my daughter shared with me that a friend shared with her.  This is easy and not really much of a recipe but tastes soooo good.

BAKED CARROT FRIES 

I usually plan one to two carrots per person depending on how big they are.  Use carrots that are similar in size so they cook evenly.  Simply wash and clean up the outside of the carrots with a peeler to remove any outer dirt.  Slice the carrots in half to decrease the length and then cut each half into four long pieces (shaped like French fries).  Toss in about 1 TBSP olive oil or more depending on how many carrots you use.  Make sure to coat them well.  Place in a baking dish and put in a 400 degree oven.  Bake 20-30 minutes.  If your carrot pieces are big, you may need to add additional baking times.  Sprinkle with salt and enjoy!