Carrot french fries.
Yes, you read that right! I am so excited to share this recipe today!
My kids, like every kid in history, really enjoy eating some less-than-healthy foods, and tend to be pickier about eating the good-for-you foods. And I, like every parent in history, get concerned about my children’s diet, and if they are getting enough vitamins.
Enter: Baked Carrot French Fries!
These fries bake in the oven, and come out crispy, flavorful, and best of all; my kids love to eat them! I got my kids to love a vegetable! (parenthood award!).
These Carrot French Fries are easy to make-just cut, toss, and bake. No hot oil, no deep fryer appliances, just great tasting veggies!
While preheating the oven, I started washing and cutting up about a pound and a half of organic orange carrots. Now, this is the only tricky part in this recipe, because these suckers roll.
Use a fork to keep your digits safe!
But I found that you can steady the carrot, and keep your fingers out of the danger zone, by piercing the carrot with a fork, and then cutting the carrot. Brilliant! Keep those fingers safe!
I cut these carrots into matchstick size: about two inches long, and about a quarter inch in diameter. After slicing in half, I cut them into thirds.
Once all the carrots are cut, toss them in a bowl with a little oil, and spices. I used safflower oil, salt, pepper, garlic, and smoked paprika. Safflower has a high smoke point, and a very neutral taste that lets the carrots and paprika shine.
You can really experiment with some exciting flavors here; what about coconut oil and cinnamon?! Sesame oil and garam masala?! Smoked chipotle?! MMM! Let your imagination run wild!
Then, arrange all the carrots on a large sheet pan. I used a half-size sheet pan for this. It’s very important to not overcrowd these carrots, or they won’t crisp up. I tried making a larger batch, but they ended up kind of soggy. Leave them space on a large sheet pan, or use two smaller pans.
Bake in the hot oven for about fifteen minutes, then flip the carrots to roast evenly. You’ll see some really pretty browning on the bottom, but don’t eat them just yet! Resist the temptation! Toss them around, and arrange again so there’s plenty of room for all the carrots to bake.
Give them another five to seven minutes, depending on your oven, and desired level of crispiness. Then let them sit. Don’t dive in just yet! Patience will pay off! They will seem slightly floppy when they first come out of the oven, but if you can let them sit on the tray for a few minutes, they will start to dry and turn crispy.
Baked Carrot French Fries
Adapted from Merle O’Neal, Serves 2
1 to 1 1/2 pounds carrots, cut into matchsticks
2 tablespoons oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
- Preheat oven to 400°F.
- In a medium bowl, toss carrots in oil to coat.
- Sprinkle in seasonings, and toss until evenly coated.
- Spread carrots on a single layer in a large sheet pan. Ensure they aren’t touching each other too much, as that will impede their crisping.
- Bake in oven for 15 minutes.
- Flip carrots and bake and additional 5-7 minutes.
- Let sit 5 minutes until cooled and crisp.
Thanks so much for checking out this recipe! I hope it gets your kids (or you) to eat more veggies!
What combos would you use for your carrot french fries? Let me know in the comments below!