Roasting vegetables is my favorite way to eat them. Roasting brings out the flavor and my entire family enjoys the vegetables so much more. When I first started having to cook for myself, I also figured out roasting potatoes make them taste like french fries, so now we have “oven fries” that get devoured. We also do the same for sweet potatoes. And now, carrots. Who would have thought that homemade baked carrot fries would be so tasty?
Preparing the carrots
I do this same procedure with my potatoes and sweet potatoes, too. Depending on the day, I decide if we are doing skins on or skins off. If we are leaving the skins on, it’s important to give them a good washing and scrubbing to make sure all of the dirt is removed. If we are peeling, then I let the kids help out. Growing up, we used a long vegetable peeler, but I’ve found that I like the kind that have a more C-shaped body. They are easier to hold and peel a wider area.
Once you have peeled or washed the carrots, it’s time to cut them up. You’ll want to make sure to cut them into as uniform skinny stick shapes as possible so they cook evenly. When it comes to cutting carrots (and likewise potatoes and sweet potatoes), you will want to have a sharp knife that you have control over. Admittedly, I use this knife for everything, but you should have a good vegetable knife on hand.
Then it’s time to get the carrots seasoned and baked.
Seasoning the carrots
In a bowl mix olive oil (or your favorite cooking oil), salt, pepper and garlic powder. Toss all the prepared carrots in the mixture until evenly coated.
Baking the carrot fries
Place the seasoned carrots on a parchment paper covered cookie sheet. Truth here, for the longest time, I avoided parchment paper. Do you need it? No. But, will it make clean up and the fries cooking more evenly? Yes! So, it’s your choice. If you don’t use parchment paper, I recommend a dark colored cookie sheet.
Bake in oven for 20 minutes, turning half way through. Finish the veggie fries off with by broiling the sticks on high for 5-8 minutes to get them crispy (or if you prefer a softer fry skip
Serve them up
You can serve your carrot fries plain, or with dipping sauce like ranch, ketchup or my favorite, hot sauce.
No matter how you serve them, I predict they will quickly be devoured and enjoyed.
- 2-4 extra large carrots cleaned and ends removed
- 1 tsp olive oil
- Pinch of salt and pepper
- Pinch of garlic powder
- Preheat oven to 350 degrees
Slice carrots to make skinny sticks, try to keep them the same size as smaller/thinner sticks may burn
- In a bowl mix olive oil, salt, pepper and garlic powder
Toss all the prepared carrots in the mixture and place on a parchment paper covered cookie sheet
- Bake in oven for 20 minutes, turning half way through
Broil the sticks on hi for 5-8 minutes to get them crispy (or if you prefer a softer fry skip this step!)
These carrot fries would go perfectly with baked gluten-free chicken nuggets!