I have an unwritten policy as regards dinner planning in my house. It’s important to remind you all that I am the mother of one VERY picky eater. When I say picky I don’t just mean that she makes faces when she eats or that she really loves the foods that all children love most. When I say picky I mean my daughter has about 5 foods in the world that she enjoys, the rest is either nearly tolerable or yucky. We spend a LOT of time in nearly tolerable. When I plan a few days worth of meals I attempt to ensure that at least every few days I make something that Ms. Picky Pants might actually almost enjoy (even if it’s not one of the top 5). If I know the main dish isn’t anywhere near the top 5, I try to make up for it with sides she might like to ensure some level of dinner time tranquility. Which brings us to tonight.
Having backed myself into a grocery corner by running out of time yesterday, I was committed to having my beloved nutshroom burgers. I should mention that Mr. Little Sis and I both love these. My son is not enthusiastic, but is accepting. My daughter USED to love these burgers. That’s the other thing I should tell you about the top 5 foods Ms. Picky Pants enjoys. They rotate out on a daily basis. I’m not making this up. In response to “I thought you liked this dish sweetie,” my daughter will say “I DID like it before, but I DON’T like it today.” Yes, she is going to be the death of me. You can, perhaps, now also see why I don’t accommodate her preferences more than I do. I’d have to actually know what her preferences are on that day to even consider accommodating her. I digress.
In order to make the nutshroom burger dinner a pleasant experience I had decided to make oven fries. Many problems can be solved with my oven fries. When the time came to get started this evening, I realized that I had failed to procure the needed spuds. My own garden spuds are not quite ready for fry size, so I decided to do some creative improvising. Internet search engine to the rescue. Carrot fries coming up, thanks to William Sonoma.
In the end, these were not as fry-like as I would have liked, but if I had cooked them longer, they might have been. Regardless of the non-fry nature, these carrots were delicious. And we had a 75% approval rating, which in our house means it was a winner. And who knows, next time I make them, maybe everyone will like them. I only changed the recipe a little… I swear.
Oven Baked Carrot Fries
- 1 1/2 pounds carrots (10 medium)
- 2 T olive oil
- 1/2 t sugar (I used coconut)
- 1/2 t salt
- Pinch of paprika
Preheat oven to 425.
Wash and peel carrots (I will not peel next time – why bother?). Cut into fry sized lengths. I cut them in half crosswise and then into vaguely fry sized pieces. I now acknowledge that the size of my fries may have been part of the non-fry result. Moving forward…
Place the cut carrots in large bowl with olive oil and seasoning. Place on large baking sheet (I used a jelly roll panand I DO love my jelly roll pans for just about everything – and no, I’ve not made a jelly roll, in fact don’t really know what a jelly roll is…) lined with tin foil. Spread out carrot fries as much as possible. Bake for about 25 minutes, or until the carrots reach the right tenderness (or they seem like fries you lucky devil). Serve with world famous nutshroom burgers and a salad, or whatever you need to serve to make your picky pants okay with carrot fries. 🙂