Everyone loves fries! But “healthy fries” aren’t always first on your list of cravings. Carrot Fries, on the other hand, are totally crispy and crave-able – especially paired with creamy, tangy garlic aioli. Oven baked carrot fries are an easy weeknight side or satisfying anytime snack.
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The way most adults feel about foods on sticks is how most kids feel about fries and fingers – rebellious delight. A fork? No, thank you. Forks are a tool of “the man.” I’ll eat this right off a sharp stick.
And it’s not that adults don’t love eating food with our hands, it’s that we’re also more likely to overthink things like smudged windows, stained furniture, and slippery glassware. Find me a kid who cares about those things.
I’ve taken to cutting many, many foods into “fries” and referring to them as such in order to entice and excite picky eaters. Butternut squash fries? Did it. Zucchini fries? YUM. But when I referred to carrot sticks as carrot fries I got called out cause they weren’t warm.
Fine buddy. Baked carrot sticks. Challenge accepted.
Lucky for us both, I can cook carrots six ways to Sunday, French fry carrots included. I don’t know that I was ever intending to share my salty, know-it-all mom response with the world, but DANG! if carrot French fries aren’t tasty AF.
Crispy carrot fries are very close to baked sweet potato fries. Crunchy golden edges and sweet, tender flesh. They’re perfect for dipping in sweet and savory sauces. And yes, I even ate ’em with my fingers!
Why Carrot Fries?
Swapping isn’t always as much about replacing vegetables as it is finding tasty alternative ways to enjoy them. This is an especially good trick for picky eaters.
Like, even I’m not a huge fan of raw carrots (unless they’re shredded for slaws, salads, etc.), but I adore them cooked. This carrot fries recipe is one of many in my arsenal for enjoying roasted carrots.
That being said, we can’t overlook the fact that swaps are also a great way to cut carbs or get more nutrients. Win/win as far as I’m concerned.
Are Carrot Fries Healthy?
You betcha! Low calorie baked carrot fries are a good source of fiber. They also come with a healthy dose of vitamin A from beta carotene, vitamin B6, biotin, and potassium.
We use olive oil for roasted carrot fries, but you could also use another healthy monounsaturated fat, like avocado oil.
What do Carrot Fries Taste Like?
Honestly, they kind of taste like sweet potato fries – same crispy edges, same sweet, tender interior. If you care about such things, oven baked carrot fries have almost half the carbs of sweet potato fries too!
How to Cut Carrots into Fries
Before you get started, have a sharp chef’s knife on hand. Dull knives are way more prone to slipping and injuries!
- Trim the ends, then peel away the woody skins using a vegetable peeler.
- Divide each carrot in half through the center to create two pieces – one end will be thicker (the “top” part of the carrot) and one end will be thinner (the “bottom” half of the carrot).
- Slice each carrot piece lengthwise through the center.
- Lay each piece cut side down on your cutting board. Divide the thicker end into thirds and the thinner end into halves to create your “fry” shapes.
How to Make Carrot Fries
Fries don’t have to be fried to be delicious! Turn boring carrot sticks into the best Carrot Fries in the oven with just a touch of olive oil and seasoning. With golden crispy edges and a sweet, tender middle, healthy oven-baked carrot fries are even better than the drive thru. Serve warm with aioli dipping sauce.
- Toss sliced carrots with olive oil, salt, pepper, garlic powder, and paprika in a bowl until evenly coated.
- Arrange the carrots on parchment lined baking sheet in a single layer, leaving a bit of space in between each “fry”.
- Roast in a 425°F oven for 25 minutes, until edges are golden brown. Flip once halfway through.
- Garnish with parsley and additional salt. Enjoy right away!
Chef’s Tips!
- Try to use carrots that are of a uniform size and shape so that your fry shapes are even in size and will roast at the same rate.
- Roast them just a bit longer than you think – 25 minutes should be perfect. You definitely want some caramelization for flavor.
- Flip the carrots halfway through. I like to use a fish spatula for turning large batches of roasted veggies.
- Give ’em breathing room – you won’t achieve caramelization if the carrots are crowded and touching!
- For an alternative flavor combination, toss the carrots with olive oil and 1 heaping tablespoon of ranch seasoning instead of salt, pepper, garlic powder, and paprika, and serve with ranch dressing for dipping.
Dipping Sauces!
Garlic Aioli: we like this recipe from Serious Eats for aioli from scratch, or this recipe from Cookie and Kate for a quick “cheaters” aioli.
Avocado Aioli: a very simple but tasty twist on traditional aioli that adds color and healthy fats. Get the recipe in this post.
Ranch Dressing: store-bought is totally fine, but if you’re dairy-free, try our homemade Whole30 ranch dressing! You can get even “ranchier” by tossing the carrot fries with ranch seasoning instead of the spices listed in the recipe card.
Spicy Yogurt Sauce: combine ½ cup greek yogurt with 1-2 teaspoons sriracha.
Did you this recipe for carrot fries? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Carrot Fries
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Ingredients
- 1 pound carrots, about 6 medium carrots, sliced into fry shapes (see post images)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp kosher salt
- ½ tsp ground pepper
- Chopped parsley, to taste
Dipping sauce, see post notes
Instructions
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Combine the carrots, olive oil, salt pepper, garlic powder, and paprika in a large bowl. Toss until the carrots are evenly coated with the oil and spices.
- Arrange the carrots on a parchment lined baking sheet in a single layer, leaving a bit of space in between each “fry”.
- Transfer to the oven and roast 25 minutes, flipping the fries once halfway through, until the edges are golden brown and the insides are tender.
- Remove from the oven and garnish with chopped parsley and a pinch of additional salt. Serve immediately with dipping sauce.
Notes
- We like serving these carrot “fries” with garlic aioli. This recipe from Serious Eats (for aioli from scratch) and this recipe from Cookie and Kate (quick aioli) are our favorites!
- For an alternative flavor combination, toss the carrots with olive oil and 1 heaping tablespoon of ranch seasoning instead of salt, pepper, garlic powder, and paprika, and serve with ranch dressing for dipping.
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