Easy Roasted Carrot Fries
Golden, crispy oven-baked carrot fries seasoned with paprika and onion powder, optionally topped with Parmesan. Rich in fiber, low in saturated fat, and ready in under 30 minutes. Perfect as a snack, side dish, or healthy appetizer, served with sriracha mayo or your favorite dip.
Equipment
- 1 Large Baking Sheet
- Aluminum foil or parchment paper (for lining tray)
- 1 Sharp Knife
- 1 cutting board
- 1 Mixing Bowl
- 1 small bowl (for sauce)
- Spoon or spatula for tossing
Ingredients
For Carrot Fries:
- 4 large carrots washed, peeled, and sliced lengthwise
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon grated Parmesan cheese optional
- Sea salt and black pepper to taste
For Sriracha Mayo Sauce:
- ¼ cup avocado mayonnaise
- 1 tablespoon sriracha sauce
- Juice of ½ lemon
- Pinch of sea salt
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with aluminum foil or parchment paper. Lining the tray prevents sticking and ensures even baking, while also making cleanup easier. Set the prepared tray aside while you work on the carrots.
- Prepare the Carrots: Wash and peel 4 large carrots, trimming both ends. Slice each carrot in half lengthwise. Depending on the size of your carrots, slice each half into 2–3 long, thin sticks to create uniform fries. Uniform sizing ensures that all fries cook evenly and achieve the perfect balance of tender interior and crisp exterior.
- Season the Carrots: Place the carrot sticks in a large mixing bowl. Add 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon onion powder, sea salt, and black pepper to taste. Optionally, sprinkle in 1 tablespoon grated Parmesan cheese for extra flavor. Using clean hands, toss and massage the fries gently until each piece is evenly coated with oil, spices, and seasonings.
- Arrange on Baking Sheet: Spread the seasoned carrot sticks in a single layer on the prepared baking sheet. Avoid overcrowding the fries; leave small spaces between them to allow hot air to circulate, ensuring crispness. If necessary, use a second baking sheet to prevent crowding.
- Bake the Carrot Fries: Place the baking sheet in the preheated oven. Bake the carrot fries for 20–25 minutes, turning them halfway through using a spatula or tongs to ensure even browning. The fries should be golden brown and slightly crisp on the edges while remaining tender inside.
- Prepare the Sriracha Mayo Sauce: While the fries bake, combine ¼ cup avocado mayonnaise, 1 tablespoon sriracha sauce, juice of ½ a lemon, and a pinch of sea salt in a small bowl. Whisk until smooth and creamy. Adjust the amount of sriracha to taste if you prefer more or less spice. Set aside until serving.
- Garnish and Serve: Once the fries are baked, remove them from the oven and transfer to a serving platter. Sprinkle with freshly chopped parsley or cilantro for a pop of color and fresh flavor. Serve immediately alongside the sriracha mayo sauce for dipping.
- Optional Air Fryer Method: Follow steps 2–3 to prepare the carrots. Transfer the seasoned carrot sticks to an air fryer basket in a single layer. Cook at 425°F (220°C) for about 15 minutes, shaking or tossing halfway through for even cooking. Air-fried carrot fries come out extra crispy and are perfect for a quick snack or side dish.
Notes
- Choose firm, large carrots for even slicing and optimal texture.
- Cut the carrot sticks uniformly to ensure consistent baking.
- Toss the fries gently in oil and spices to coat evenly without breaking.
- Avoid overcrowding the baking sheet to achieve crisp edges. Use two sheets if necessary.
- Optional Parmesan adds flavor but can be omitted for a vegan version.
- Serve immediately for maximum crispiness; fries may soften if left standing too long.
- Air fryer method produces faster, extra-crispy fries without compromising flavor.