Carrot Fries Recipe
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Made with fresh carrots, this homemade carrot fries recipe offers a healthier alternative to traditional French fries. Tossed in olive oil and baked in the oven, the carrots caramelize as they roast, bringing out their natural sweetness and creating a crispy texture. Like my baked veggie nuggets, these carrot fries are kid-friendly, and good way to get children and adults alike to eat their vegetables. As a bonus, this recipe also offers an easy solution for using up a surplus of fresh carrots. In fact, I created this recipe after receiving way too many carrots in my weekly food delivery!
Key Ingredients
- Carrots – You’ll need 450 grams (1 pound) of fresh carrots, trimmed and peeled. Do not use frozen carrots.
- Olive Oil – Tossing the sliced carrots in olive oil adds flavor, promotes browning, and creates a crispy exterior.
- Cornflour – Along with olive oil, cornflour (cornstarch in the US) gives the fries their crispy texture.
- Spices – You’ll need paprika, ground cumin, chili powder, kosher salt, and ground black pepper, to season the fries. Feel free to experiment with other spices, like ground cayenne pepper for heat, or Old Bay for a spicy, crab-style flavor.
What to Serve with Carrot Fries
Carrot fries work as a side for burgers, fried chicken, or veggie nuggets. I like to serve them alongside other classic sides like red potato salad, Amish macaroni salad, rainbow coleslaw, or corn relish. And because these “fries” are made from carrots rather than potatoes, they pair nicely with a baked potato, too. To enjoy as a snack or appetizer, serve carrot fries with a bowl of blue cheese dip; healthy yogurt dip; sriracha mayo; homemade buttermilk ranch dressing; or plain old tomato ketchup for dipping.
Carrot Fries
- Total Time55 minutes
- Yield3-4 servings 1x
Made with fresh carrots, olive oil, and ground spices, these carrot fries offer a healthier alternative to traditional French fries.
Ingredients
450 grams carrots (1 pound), trimmed and peeled
30 milliliters olive oil (2 tablespoons)
10 grams cornflour/cornstarch (1 tablespoon)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon mild chili powder
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Chopped fresh parsley, optional, to garnish
Instructions
Preheat oven to 400° F (205° C). Line a half-sheet rimmed baking tray with parchment.
In a small bowl, whisk cornflour, paprika, cumin, chili powder, salt, and pepper. Set aside.
With a sharp chef’s knife, cut the carrots lengthwise, then lengthwise again.
Add sliced carrots to a large bowl. Drizzle with olive oil.
Add dry ingredients and toss to coat.
Arrange carrots, without overlapping, on prepared tray.
Bake in preheated oven for 45-55 minutes,* turning periodically, until crispy.
Season with additional salt and pepper to taste. Garnish with chopped parsley.
Serve hot, accompanied by ketchup, sriracha dip, Greek yogurt dip, ranch dressing, or blue cheese dip.
Notes
*The roasting time will vary depending on your oven, the tray you’ve chosen, and how thickly you’ve sliced the carrots. Pay attention to visual and tactile cues. The carrots should be soft on the inside, with a crispy exterior and caramelized, golden brown edges.
Other Savory Side Dish Recipes You Might Enjoy
Potato Wedges
Halloumi Fries
Baked Veggie Nuggets
Vegetarian Sausage Rolls
Buffalo Cauliflower
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Make-Ahead and Storage Suggestions
To make ahead: You can peel, trim, and slice the carrots up to 48 hours in advance. Store in an airtight container in the refrigerator until ready to use.
Carrot fries are best enjoyed hot, straight from the oven. I don’t recommend reheating the leftovers.
