Roasted Carrot “Fries”

July 21, 2015 • Nancy Wolfson-Moche

Summer, how do I love thee? Let me count the ways. First, I love cooking and eating vegetables that have just been picked. Second, I love cooking and eating vegetables that are neither uniform nor perfectly formed, like this bunch of carrots that I found at a local farmstand. Almost 200 years ago when Elizabeth Barrett Browning wrote her famous sonnet, farm to table was the ordinary way to eat. Today it brings extraordinary joy and wonder.

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serves 3


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1 bunch fresh carrots, of varying sizes, shapes and colors, with tops reserved

6-7 fresh mint leaves

1 Tablespoon EVOO

scant pinch of salt

Preheat the oven to 350°F. Separate the carrots from their green tops, saving the tops. Scrape any tiny hairs or dark spots from the surface of each carrot


and then wash them well and drain.


Halve each carrot, lengthwise, as close to the center as possible. Then halve each half, until the carrot pieces resemble french fries. If you are serving these to your kids, remember the key word here is “resemble.”

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Arrange the sliced carrots in a baking pan. Chop the carrot greens and the mint leaves,

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and sprinkle them over the cut carrots.


Drizzle with the olive oil and spread a scant pinch of salt atop the carrots. Place in the oven for 20-30 minutes, turning once or twice with a wooden spoon. Serve with porridge, polenta or soft rice.


©Nancy Wolfson-Moche 2015

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).