RECIPE CONTEST ENTRY BY CAMERON WALTERS: OVEN CARROT FRIES

CAMERON SAYS: "THESE ARE SO EASY AND DELICIOUS AND FROM MY NEW EMERIL LAGASSE COOKBOOK FROM MY NANA AND PA!"

OVEN CARROT FRIES:

1 1/2 lb carrots (10 medium)
2 Tbsp. extra virgin olive oil
2 tsp finely minced fresh rosemary
1 tsp granulated sugar
1/2 tsp. salt
pinch of pepper

Preheat the oven to 425 degrees. Line a jellyroll pan with aluminum foil. Using sharp knife and cutting board, clean and peel carrots. Using the sharp knife, cut each carrot in half crosswise on the cutting board. Next, cut each half in half lengthwise. Finally cut each half in half lengthwise again, making 8 sticks from the carrot. In a bowl, combine the carrot sticks, extra virgin olive oil, rosemary, sugar, salt and pepper. Stir with a rubber spatula till the carrot sticks are proportionately coated. Dump the carrots onto the foil-lined pan. Spread the sticks out as much as possible. Bake till the carrots are tender and well-browned, about 20 minutes.

RECIPE CONTEST ENTRY BY CAMERON WALTERS: OVEN CARROT FRIES