Non-stick cooking spray
1–1/2 pounds carrots
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Chopped fresh herbs for serving (cilantro, parsley or chives)
Preheat the oven to 450 degrees F. Grease a sheet pan with non-stick cooking spray.
Peel the carrots and trim the ends. Slice the carrots into batons that are 1/2-inch thick and 3-4 inches long.
In a large bowl combine the cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Stir in the olive oil.
Add the fries to the bowl tossing to coat with the spice-olive oil mixture.
Arrange the carrots in a single layer on the sheet pan making sure they are not overlapping.
Roast the carrots for 22-30 minutes, flipping halfway through baking. The fries should be browned and crisp at the edges.
Sprinkle with fresh herbs before serving.
Baked carrot fries are best eaten warm.