📖 Instructions

1. Preheat your oven to 400°F (200°C). This high heat is crucial for achieving crispy fries, not soggy sticks.
2. Wash and peel about 1 pound of large carrots. Make sure to scrub them well; nobody likes gritty fries.
3. Cut the carrots into fry shapes, approximately 1/4-inch thick. Aim for uniform size to ensure even cooking.
4. In a large bowl, toss the carrot fries with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Ensure every fry is coated evenly.
5. Spread the seasoned carrot fries in a single layer on a baking sheet lined with parchment paper. This prevents sticking and helps with browning. Overcrowding the pan will steam the fries instead of roasting them, so use two baking sheets if necessary.
6. Roast for 20 minutes, then flip the fries and roast for another 10-15 minutes, or until they are tender and lightly browned. Keep a close eye on them, as oven temperatures can vary, and you don't want them to burn.
7. While the fries are roasting, prepare the truffle parmesan topping. In a small bowl, grate 1/4 cup of fresh parmesan cheese. A microplane grater works best for achieving a fine, fluffy texture.
8. Once the fries are done, remove them from the oven and immediately transfer them to a clean bowl.
9. Drizzle 1-2 teaspoons of truffle oil over the hot fries. Start with less and add more to taste, as truffle oil can be quite potent.
10. Sprinkle the grated parmesan cheese over the fries and toss gently to coat. The heat from the fries will help the cheese melt slightly and adhere to the fries.
11. Serve immediately and garnish with a sprinkle of fresh parsley, if desired. These fries are best enjoyed hot, when they're at their crispiest and most flavorful.
12. Don't be afraid to experiment! Try adding a pinch of garlic powder or smoked paprika to the seasoning blend for an extra layer of flavor. A squeeze of lemon juice before serving can also brighten the dish.