But I’ve been trying other vegetables besides potatoes, and I am in love with baked carrot fries.
Carrots are a fantastic veggie to roast. Instead of slicing them into coins, why not cut them into batons for fries?
This is what you need for this carrot fries recipe:
Carrots: You can use any color carrots from orange to white to purple. Just peel them, trim the ends and slice them into batons.
Dried seasoning mix: For any oven fry recipe, the spice mix is key. You want it to add flavor and a touch of heat. I use a combination of cumin, smoked paprika, onion powder, garlic powder, salt and pepper.
Olive oil: I stir olive oil into the dried seasonings to create spiced oil that easily coats the carrots.
Non-stick cooking spray: To make sure the carrots don’t stick to the sheet pan, I do use non-stick cooking spray.
Fresh herbs: Before serving the fries, I finish them with chopped fresh herbs like parsley, cilantro or chives.
How To Make Baked Carrot Fries
To make these baked carrot fries, I peel 1-1/2 pounds of carrots.
Then I cut down the carrots into 3 to 4-inch long sticks that are around a half-inch thick.
In a large bowl, I combine ground cumin, smoked paprika, onion powder, garlic powder, salt and pepper.
I stir olive oil into the spice mix and add the carrots. To get every surface coated, I like to use my hands to toss around the carrots in the bowl.
Next I line up the carrots on a sheet pan greased with non-stick cooking spray. It’s important that the carrots do not overlap.
They roast for 22-30 minutes in a 450-degree F oven. I make sure to turn them halfway through cooking, so they have a chance to brown on both sides.
How To Serve Carrot Fries
Baked carrot fries are best eaten warm.
I like to sprinkle them with whatever fresh herbs I have in my kitchen like parsley, chives and cilantro.