Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (this prevents uneven roasting/burning and helps the carrots crisp up in the oven)

Peel your carrots and cut them into “fry shape” - 1/2” in thickness and about 3” long. Place them in a mixing bowl and toss with the oil, salt, pepper, onion powder (if using) and minced rosemary. Make sure carrots are evenly coated.

Arrange carrots in a single layer on the baking sheet with none of them touching - this will help them roast evenly and crispy and avoid soggy fries. If your sheet isn’t big enough, use two - it’s worth the extra effort!

While the carrots roast, chop your bacon into pieces and cook in a large heavy skillet over med/hi heat, stirring to evenly brown. Once crisp, remove from skillet with a slotted spoon to drain. Once cooled, crumble the bacon into even smaller pieces. Add the crumbled bacon to the baking sheet for the last 3 minutes of roasting.

Remove from oven and immediately transfer to a serving dish - serve hot for maximum crispiness, with your favorite dip and main course. Enjoy!