These crispy, oven-baked Carrot Fries are roasted to perfection with a delicous blend of seasonings and Parmesan cheese. A nutritious alternative to classic french fries.
If you love sweet potato fries, these crispy baked Carrot Fries are going to be your new best friend. They are an absolutey delicious, healthier alternative to traditional french fries and they’re so easy to make.
Oven roasted Carrot Fries strike the perfect balance between crispy and tender. Coated with a little olive oil, a medley of spices, and a dusting of Parmesan and roasted until golden and caramelized on the outside, while maintaining their naturally sweet and tender interior.
The result? A nutritious snack with an indulgent taste which is basically a dream come true. Whether you’re serving them as a side dish with your favorite burger or as a stand-alone appetizer, these Carrot Fries are guaranteed to go over in a big way.
The heath benefits of carrots are well known. They pack a ton of Vitamin A from beta-carotene for eye health and are high in soluable fiber. Carrot Fries come in quite a bit lower in carbs than classic potato fries but their natural sweetness means the kids will gobble them up!
Table of contents
- Carrots: 1 pound of medium carrots.
- Oil: The best oil for oven frying is a high smoke point oil, like vegetable, canola, avocado, or light olive oil (not extra virgin).
- Parmesan cheese: A little grated Parmesan adds great flavor.
- Cornstarch: Helps crisp the exterior of the carrots.
- Seasoning: Granulated garlic or garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper.
- Parsley: A little fresh minced parsley for a fresh, herby burst.
- Srircaha dipping sauce: Your favorite healthy fat mayonnaise (I use olive oil mayo), nonfat plain Greek yougrt, Sriracha, and a little honey.
How to Cut Carrots into Fries
For Carrot Fries that will cook quickly and crisp properly, you want to slice them into even-sized, thin matchsticks that are no more than ¼- to ½-inch thick. You can easily accomplish this with a steady hand and a sharp knife or mandoline.
- Wash, peel and slice the ends off the carrot.
- Slice the carrot in half or into thirds as needed so the fries will be no more than 3-inches long.
- Cut each chunk in half lengthwise.
- Slice each piece in half again. Repeat until the fries are ¼- to ½-inch thick
- Follow steps 1 and 2 above.
- Select the mandoline blade and setting used for slicing classic fries to about ¼-inch thickness. Set a carrot chunk on the surface of the blade and press firmly with the food holder as you slice the chunk into perfect, even-sized carrot fries.
How to Make Carrot Fries
- Prep the carrots: Peel the carrots, slice them into matchsticks, and place them in a large bowl.
- Season: Add the oil, Parmesan, cornstarch, granulated garlic (or garlic powder), onion powder, smoked paprika, salt, and pepper. Toss the carrots with the oil and seasoning until well coated.
- Baking sheet: Spread the carrots into an even layer on parchment paper lined baking sheet. They should not be overlapping for the crispiest result.
- Bake: Bake in a preheated 425 degree F oven for 15 minutes. Remove the baking sheet from the oven and stir the carrots with a spatula to flip. Spread them back out in an even layer and return the baking sheet to the oven for an additional 12 to 15 minutes, or until browned and crisp. Toss with parsley before serving.
Alternate Air Fryer Method
I prefer to bake Carrot Fries in a conventional oven so I can cook a great big batch all at once. But, if you want a smaller batch or don’t mind cooking in batches, an air fryer will do the trick.
You want to reduce the temperature for most conventional oven recipes by 25 degrees when using an air fryer. So, for this recipe, you can air fry these Carrot Fries at 400 degrees F, flipping them halfway through. You may need to shave a minute or two off the total cooking time so check on them towards the end.
Sriracha Dipping Sauce
This lightened up Sriracha Dipping Sauce is EVERYTHING! It’s lightened up with a little nonfat plain Greek yogurt and sweetened with a touch of honey. Slightly sweet, a little spicy, creamy, and wonderful!
It’s a delicious carrot fry dipping sauce and so much more. Just combine all the ingredients in a small bowl and cover and refrigerate until you are ready to serve. If you end up with leftover sauce, try spreading it on sandwiches, Air Fryer Turkey Burgers, or use it as a dipper for Chicken Bites.
More Veggie Recipes You’ll Love
- Roasted Carrots and Potatoes
- Roasted Butternut Squash and Apples
- Perfect Baked Sweet Potatoes
- Air Fryer Turmeric Roasted Cauliflower
- 1 pound medium carrots
- 2 tablespoons high smoke point oil, like vegetable, canola, avocado, or light olive oil (not extra virgin)
- 1 tablespoon grated parmesan cheese
- 2 teaspoons cornstarch
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon fresh minced parsley
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Peel the carrots and slice them into matchsticks no more than ¼- to ½-inch thick. Place them in a large bowl and add the oil, parmesan, cornstarch, granulated garlic (or garlic powder), onion powder, smoked paprika, salt, and pepper. Mix well to combine.
- Spread the carrots into an even layer on the prepared baking sheet. They should not be overlapping for the crispiest result.
- Bake in the preheated oven for 15 minutes. Remove the baking sheet from the oven and stir the carrots with a spatula to flip. Spread them back out in an even layer and return the baking sheet to the oven for an additional 12 to 15 minutes, or until browned and crisp.
- Meanwhile, combine the Sriracha Dipping Sauce ingredients in a small bowl and refrigerate until ready to serve.
- Remove the carrot fries from the oven, garnish with fresh parsley, and serve with the dipping sauce (also delicious with Ranch).
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