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Cut carrots turn into something magical when baked. These bright orange sticks get wonderfully crisp on the outside while staying soft inside when cooked at high temps. When baked, carrots get even sweeter, making them a tasty swap for regular potato fries.
I found this idea one winter when my local market had tons of carrots. My first batch showed me these weren't just a healthy option—they were actually something I'd crave again and again.
Amazing Components
- Carrots: Pick ones that feel hard and have bright color without wrinkles. Bigger carrots cut into better fry shapes.
- Avocado Oil: Stands up to hot ovens without burning and lets the carrot flavor shine.
- Flavor Spices: Smoky paprika and garlic boost taste without taking over.
- Fresh Thyme: Gives a garden-fresh kick and smells amazing while cooking.
- Arrowroot Powder: Creates a thin layer that helps them get extra crispy.
- Good Salt: Sea salt brings out flavor, and fancy Maldon flakes add nice crunch.
Cooking Steps
- Get Everything Ready:
- Clean and dry the carrots. Cut them into same-sized sticks about ¼-inch thick and 3-4 inches long.
- Add The Basics:
- Mix carrots with avocado oil. Sprinkle with arrowroot powder and mix again until they're all coated.
- Bring In Flavors:
- Add paprika, garlic powder, fresh thyme, and sea salt. Mix well so every piece gets seasoned.
- Set Them Up Right:
- Lay them out on a baking sheet with parchment paper. Don't crowd them—use two sheets if needed.
- Watch Them Transform:
- Cook in a hot 425°F oven for 20-25 minutes, turning them over halfway. They're done when edges brown and a fork goes in easily.
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When I was little, my grandma grew lots of carrots in her garden. She showed me how baking them changes everything about their taste—way better than the boring steamed ones many folks hate.
Ideal Pairings
Eat them with some grilled chicken or fish for a healthy meal. They're great next to a juicy burger instead of regular fries. If you're having friends over, put them on a tray with other roasted veggies and some dips.
Fun Variations
Try curry powder and cumin for an Indian twist. Sprinkle with nutritional yeast for a cheese-like taste without dairy. Use purple, white and orange carrots for a colorful mix. Want something sweet? Drizzle with honey and add some cinnamon.
Keeping Them Good
Once they cool down, put leftovers in a sealed container in the fridge for up to three days. To get them crispy again, warm in a 375°F oven for 5-7 minutes. Don't use the microwave or they'll get soggy. You can cut and season the carrots two days ahead if you're planning ahead.
Dip Creation
Whip up tasty paprika garlic dip by stirring together avocado mayo, crushed fresh garlic, smoky paprika, some lemon juice, and a bit of Dijon mustard. Let it sit for at least 15 minutes before serving so the flavors can mix well.
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I've tried loads of veggie sides over the years, but these carrot fries are still my go-to. The mix of sweet carrots, crispy texture, and that amazing dip makes them the star of any dinner I serve them with.
Frequently Asked Questions
- → Can I skip using arrowroot powder?
- Sure! You can swap in cornstarch or leave it out. Without it, the fries might not turn out as crisp, but they'll still taste great.
- → What's the easiest way to slice carrots into fries?
- Chop off the ends first. Slice carrots in half across the middle, then make lengthwise cuts into thin planks. From there, cut the planks into uniform sticks so they cook evenly.
- → Can I prepare the aioli in advance?
- Definitely! Seal it in an airtight container and chill for up to 3 days. The taste gets even better the longer it sits.
- → What do these carrot fries go well with?
- They’re tasty as a snack with the dip or served alongside burgers, sandwiches, grilled chicken, or even fish.
- → Are these vegan-friendly?
- Yes! Just swap the mayo in the aioli with a vegan-friendly option. The fries themselves are already vegan.