Roasted carrot fries are a delicious alternative to potato fries! A little bit sweet, savory, and perfectly browned, these roasted carrots are the perfect side dish to serve with your favorite burgers, chicken, or pork.
One of our favorite side dishes is roasted carrot fries. Carrots are a great choice for fries – they’re full of flavor and they get really delicious when the edges are a little browned and crispy.
Roasting vegetables is one of my favorite ways to prepare them. Roasting brings out the sweetness of carrots, and the fry shape is perfect for making these fun for kiddos to eat.
If you have a nightshade allergy or sensitivity, you know that potatoes are off-limits. So that means no French fries! Boo.
But since carrots aren’t a nightshade vegetable, you can enjoy these instead!
Tips for Success
- When you slice the carrots, go slowly! You want to slice them into French fry like sticks – be careful not to cut yourself. Read this article to find out how to slice carrots safely.
- If some of the fries get done earlier than others, just remove those from the oven and allow the rest of them to continue to cook.
Substitutions
If you don’t have carrots, you could try this recipe with parsnips instead. There are lots of options for roasted veggies out there – you could also try my recipe for baked sweet potato fries or breaded eggplant fries.
Step by Step Instructions
- Peel the carrots, and trim the ends.
- Slice them into sticks.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast at 450 degrees F for about 20 minutes.
Make Ahead Instructions
You could peel and slice the carrots the day before and store them in a ziploc bag in the refrigerator overnight. Then you just have to season them and roast them the next day.
Serving Suggestions
Serve this side with:
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Recipe
Easy and Tasty Roasted Carrot Fries.
Ingredients
- 2 pounds carrots
- 2 Tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 450 degrees F. Line a large cookie sheet or two small cookie sheets with parchment paper.
- Peel and slice the carrots into sticks about a half inch wide. This vegetable peeler does a great job.
- Place the carrot fries on the cookie sheet and drizzle with olive oil. Use your hands to toss the carrots to coat them with oil. Sprinkle with salt, pepper, and garlic powder.
- Bake at 450 degrees F for about 20 minutes, tossing once in the middle of the cooking time. We like ours a little bit browned.
- Let cool for a few minutes, then enjoy!
Teri
I made these today for dinner and they were delicious. I added a few more seasonings. Will definitely make it again
Katie
Delicious recipe!
connie maglinger
I have to stay away from nightshades and sweet potatoes are not nightshades; at least that’s what I’ve been told.
Kelly Roenicke
You’re correct! I changed it!