Carrot Fries

Yes, you read that right. Fries made out of carrots. Is anybody still reading? I hope so, because these are my new dinner addiction. They taste just like sweet potato fries – hot and semi-crispy and salty. And they’re carrots, so that means they’re healthy right? Even oil and salt can’t ruin the innate healthiness of a carrot. 🙂

Seriously,don’t be nervous to try these. They’re so easy and a perfect winter side dish to pretty much any meal. A roasted root vegetable in a fun new way. 🙂 Mike asks for these repeatedly and gets upset if I make them when he’s not home to eat them. For the record, I did not tell him they were carrots the first time I made them, which I think made all the difference.

Carrot Fries


3 large carrots
vegetable oil
salt and pepper


Cut carrots into fry like shapes. The thinner the better in my opinion, because then they cook faster and get crispier. Place in a ziploc bag with a few teaspoons of oil and mix together. Spread foil on a baking sheet (makes clean-up easier) and spray with cooking spray. Spread carrots out on the baking sheet and sprinkle well with salt and pepper. (Sometimes if I'm trying to use less oil, I also spray the carrots with my olive oil cooking spray). Bake at 450 for ~25 minutes, until carrots are soft and edges are crispy. The time will depend on how thick you cut your carrots. Sometimes I flip them over halfway through, sometimes I just stir them around, and sometimes I forget altogether. Serve with barbecue sauce or ketchup.