Carrots are one of my favorite vegetables. Whether they’re roasted carrots caramelized to perfection, soft and full of flavor after being cooked in a slow simmering soup or raw with a perfect crunch, they’re a vegetable that’s always delicious.
When I first started gardening carrots were one of the first vegetables I grew. I was amazed by the microscopic seeds and how quickly I could see the growth. Even though that first year I planted multiple seeds in one seedling pot because I wasn’t sure I could even grow anything let alone something like a carrot. They all grew twisted around one another in tight bunches, but they were still the most amazing carrots I had ever tasted.
We loved eating them raw that year, but my favorite way to eat them – by far – is to roast them.
With just a few simple ingredients, I can make a meal of perfectly roasted carrots. One of those meals are these Roasted Carrot Fries. (Check out the video above for a step-by-step!)
Roasted Carrot Fries are a great and simple way to eat carrots. It allows you to make them finger food and they work perfectly as an appetizer, side dish or even a snack. We have also eaten them alone for lunch before.
Simple is best
One of my favorite things about these Roasted Carrot Fries is that they are simple and filling. Unlike some other vegetables, which always seem to leave me wanting, roasted carrots are a sure way to fill me up. The caramelization even provides a slight sweetness that even satisfies some of my sweet cravings.
There are just a few ingredients in this recipe so it really allows the carrots to shine. When it comes to food, especially vegetables, I really think simple is best. I generally try not to overload them but to instead enhance the natural flavor.
These can be perfect for a party or just a lazy Sunday at home with family. And because carrots are widely available even out of season, this is one recipe you can really make year-round.
All fries need dip
While these Roasted Carrot Fries are standout all on their own. They get even better with the easy, slightly spicy Sriracha Mayo Dip I created for them. I love how the hint of the spice plays off the sweetness of the carrots. I simply combined 1 cup of mayonnaise with 1/2 Tbsp of Sriracha. If you like things really spicy, you can add more Sriracha.
If you prefer to have no spice this would also work really well with a creamy garlic dip. You can find my recipe for that here.
Tips and tricks
- To get this recipe right you want to make sure you’re cutting your carrots correctly. You really want them to be about ½ inch thick all around. If they are thicker than this, you will need to increase the cooking time.
- Parchment paper is important for this recipe. You don’t want the carrots to start sticking to the cookie sheet and be difficult to remove when it comes time to eat them.
- Use 2 Tbsp. of olive oil per pound of carrots. If you decide to increase this recipe or decrease the amount of carrots you’re using, you will want to ensure you’re using the right amount of olive oil. Otherwise, your carrots will get soggy or won’t caramelize correctly.
Shop the Roasted Carrot Fries Post
- Cookie sheets perfect for roasting
- Dipping bowls for all your favorites
- My favorite serving cutting board
Thank you so much for visiting today. I hope you will come back and visit us again at Sugar Maple Farmhouse. The full recipe for the Roasted Carrot Fries is below with a printable recipe card. For more farmhouse recipes, click here.
Roasted Carrot Fries
- 2 lbs. of carrots, sliced into 1/2 inch pieces
- 2 Tbsp. extra virgin olive oil
- 1/4 cup Parmesan Cheese, shredded
- 2-3 tsp. salt, divided
- 1 tsp. pepper
- 3 Tbsp. fresh parsley, chopped
- 1 cup mayonnaise
- 1/2 Tbsp. Sriracha
- Preheat your oven to 425 degrees.
- Wash and peel your carrots then cut them into 1/2-inch slices. Make sure they are not larger or you will need to increase the cooking time.
- Coat your carrots with the olive oil. Rub each carrot with your hands to ensure each is covered with some of the oil but not too much. If the carrots have too much oil with them then they will be soggy. If they have too little then they won't caramelize correctly.
- Add them to a cookie sheet covered with parchment paper. Make sure they not on top of each other or overlapping.
- Sprinkle half the salt directly onto them and all the pepper. Then add your cheese.
- Add them to the oven for 20-25 minutes.
- While the carrots cook, combine your mayo and Sriracha. Mix well. Keep cold until it's time to serve the carrots.
- When the carrots are done, remove them from the oven, sprinkle the remaining salt on top. Garnish with parsley and serve.