Start by scrubbing your carrots under cool running water. I don't peel mine—the skin contains nutrients and adds texture. Cut off the stem and root end, then slice each carrot lengthwise into thin planks, roughly ¼-inch thick. From there, slice those planks into sticks that look like thin french fries, about 3-4 inches long. The uniformity matters here. Thinner pieces will crisp up faster, while thicker ones stay tender inside. Try to keep them consistent so they finish cooking at the same time. You should have roughly 4 cups of carrot sticks when you're done.

Transfer your cut carrots to a large mixing bowl. Drizzle with the oil and sprinkle the cornstarch, smoked paprika, cumin, salt, and pepper over top. Using your hands (I promise, it's faster and easier), toss everything together for about a minute until every piece is lightly and evenly coated. This is where I see people make mistakes—they're timid with the tossing. Be thorough. You want every carrot stick to touch that spice mixture. The cornstarch should look like a light powder clinging to the carrots, not a thick paste.

Preheat your oven to 425°F. Line a standard rimmed baking sheet with parchment paper or a silicone mat. Spread your seasoned carrots in a single layer, leaving small gaps between pieces. Don't crowd them—they need air circulation to crisp properly. If your carrots are piled on top of each other, they'll steam instead of roast, and you'll lose that prized crispiness. It's tempting to fit everything on one sheet, but use two if you need to.

Place your baking sheet in the preheated oven. After about 10 minutes, use a spatula or tongs to flip the carrots. You'll notice the undersides touching the sheet are starting to turn golden. That's the caramelization happening. Flip them so the other side gets the same treatment. Return them to the oven for another 8-10 minutes. You're looking for light golden-brown spots and edges that look slightly shriveled—that's when the sugars have really concentrated and the texture is at its best. Some pieces will brown more than others, and that's perfect.

Remove the sheet from the oven and immediately transfer the hot carrot fries to a serving bowl or plate. While they're still steaming, scatter the chopped cilantro or parsley over top and toss gently. Taste one piece and decide if you want an extra pinch of salt—I usually do. If you're serving these with a finishing salt like fleur de sel, sprinkle it on now. The warmth helps it adhere, and the larger crystals add a pleasant textural contrast to the tender-crispy fries.