Made with carrots, these baked fries are everything you want from healthier French fries. Served with a lemony tahini sauce, a mix of spices gives them a bit of heat.
- For carrots
- Non-stick cooking spray
- 1–1/2 pounds carrots
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Chopped fresh herbs for serving (parsley or chives)
- For tahini dipping sauce
- 1/4 cup tahini
- Juice of 1 lemon
- 2–3 tablespoons water
- Pinches of salt & black pepper
- Preheat the oven to 425 degrees F. Grease a sheet pan with non-stick cooking spray.
- Peel the carrots and trim the ends. Slice the carrots into batons that are 1/4-inch thick and 3-4 inches long.
- In a large bowl, combine the carrots, cumin, smoked paprika, onion powder, garlic powder, salt, pepper and olive oil. Stir everything together so the carrots are well coated in the spice mixture.
- Arrange the carrots in a single layer on the sheet pan making sure they are not overlapping.
- Roast the carrots for 22-27 minutes, flipping halfway through baking. The fries should be browned and crisp at the edges and tender in the center.
- Sprinkle with fresh herbs before serving.
For the dipping sauce, stir together the tahini, lemon juice, water, salt and pepper in a small bowl. It should be smooth and thin enough to be dipped in. You may need to add more water if it is too thick. You can make it while the fries are in the oven.
Besides the tahini dipping sauce, you can enjoy the fries with ketchup, spicy mayo or pesto.
If you double the recipe, use 2 sheet pans instead of just 1.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them on a sheet pan at 350 degrees F. The edges won’t be quite as crisp as when you first baked them.
Nutrition information does not include tahini sauce.
Keywords: baked carrot fries, carrot fries
Great flavor. Easy recipe.