Garlic Parmesan Carrot Fries

I'm on a fall vegetable frenzy lately.  First spaghetti squash, then butternut squash, now this.  Usually, carrots are take-it-or-leave-it for me.  These?  Definitely take-it.  So much seasoning that they are hardly carrots anymore.  I was skeptical--seemed like too much seasoning.  Trust me.  Just go with it.

Garlic Parmesan Carrot Fries

2-4 carrots, peeled and cut in french fry sizes
2-3 T. olive oil
1/4 c. parmesan cheese
1 T. garlic powder
3/4 t. pepper
1/4 c. fresh (or 2 T. dry) parsley, chopped
1/2 t. salt

Combine all the seasonings and olive oil in a bowl.  Mix the carrot sticks in.  Spread on a baking sheet and bake at 400 degrees for about 20 minutes or until desired crispiness.  A convection oven will even make them crispier--just reduce the heat by 25 degrees.

Optional dipping sauce I found online (but didn't try yet)
2 T. greek yogurt
1 T. lemon juice
1/2 t. garlic salt
1 t. pepper

-------------------------------------
c = cup
t = teaspoon
T = tablespoon