Roasted Carrot “Fries”

IMG_2575  I’m trying to figure out where the tipping point is between the critical amount of information given to the public, and when it becomes too much information.  I mean, let’s take this terrible Ebola situation for instance.  Yes, it is indeed awful.  Thousands of people have lost their lives to it:  once symptoms show, it can be a matter of hours before one loses his life.  And the countries that are the least prepared to deal with an epidemic are the countries that are the most infected.

The worst part:  IT’S NOW IN AMERICA.  In our own front yard.  Is it on my train on the way to work?  Does the checkout girl and Stop and Shop have it?  What about the toll booth guy giving me my change?  OH MY GOD, THE MAIL MAN!

This is where non-stop, ’round the clock coverage sets off panic like a stink bomb.  You choke on the information and the fear like a vile stench, and there’s no escaping it.  Except, the smell grows stronger instead of dying down, because the media loves to cram this crap down our throats.  There is no such thing as an appropriate amount of information anymore, arousing just enough care and concern within us to react appropriately.  People run around in sheer panic, mostly due to misinformation and hysteria.  It’s the AIDs scare and the A-bomb all over again.

Or, do we just love drama?  Is the media simply reacting to our insatiable thirst for pandemonium and disharmony?  Think about turning on the news when you get home from work today:  will there be a gentle, grandmother-type in a cooing voice, telling you the reality of you actually catching Ebola in suburban America is smaller than being struck by lightening at the bottom of the ocean 12 times in a row?  That there is nothing to worry about, and oh, by the way, your sketchy-looking neighbor isn’t a murderer in waiting after all?  That things are actually okay, and you should bake something and bring it to someone less fortunate?  Of course not!  What are the highest grossing movies of all time?  Avatar, Titanic, and The Avengers.  All completely filled with pandemonium, drama, and destruction.  So, is it the media, or is it us?

While you’re pondering that, why don’t you make a healthier option to fries.  I have been making these roasted carrot “fries” for years, and they are awesome.  I eat them with ketchup, honey mustard, or by themselves.  Enjoy!


Materials:

  • oven-safe baking dish or cookie sheet
  • cooking spray

Ingredients:

  • 1 lb bag of baby carrots (peeled and cut already, score!)
  • 1-2 T olive oil
  • Course salt
  • Paprika (optional)

Directions:

  1. Preheat oven to broil (or at least 400 degrees)
  2. Coat your baking dish with cooking spray.
  3. Pat dry your carrots.  IMG_2569
  4. Toss your carrots into the baking dish. Coat evenly with olive oil.   FullSizeRender-3
  5. Sprinkle salt and paprika evenly over carrots.
  6. Place your carrots on the bottom rack of your oven. Bake until lightly brown and starting to crisp, about 10-13 minutes (depending on your oven).
  7. Enjoy!IMG_2576

  • Servings: 4
  • Time: 35
  • Difficulty: easy
  • Print

IMG_2575

Materials:

  • oven-safe baking dish or cookie sheet
  • cooking spray

Ingredients:

  • 1 lb bag of baby carrots (peeled and cut already, score!)
  • 1-2 T olive oil
  • Course salt
  • Paprika (optional)

Directions:

  1. Preheat oven to broil (or at least 400 degrees)
  2. Coat your baking dish with cooking spray.
  3. Pat dry your carrots.
  4. Toss your carrots into the baking dish. Coat evenly with olive oil.
  5. Sprinkle salt and paprika evenly over carrots.
  6. Place your carrots on the bottom rack of your oven. Bake until lightly brown and starting to crisp, about 10-13 minutes (depending on your oven).
  7. Enjoy!

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