Roasted Carrot Fries
Roasted Carrot Fries

I love the sweet, crunchiness of carrots. Toss in the different colored tastes and flavors of heirloom carrots and I am even more in heaven.

Today, I am sharing a simple recipe for roasted carrot fries. Such a great replacement for French fries and so much more flavor.

Eat them plain or make an aioli to dip them in. Either way roasted carrot fries are a favorite in our household. And while they do take a bit more effort to make, they are so worth it, not just in simple delicious flavor but in healthiness too.

Roasted Carrot Fries
Roasted Carrot Fries

Personally, I love to use the heirloom carrots for this recipe because they offer unique tastes and the rainbow of color is pretty to serve. There is never anything wrong with serving food that not only tastes great but looks great too.

It has gotten pretty easy to find the rainbow carrots. Trader Joe’s sells them regularly and most grocery stores carry them in the loose style.

Or just grow your own. Carrots are easy to grow and so much reward comes from planting the little brown seeds. Gardening is so good for the soul.

Roasted Carrot Fries
Roasted Carrot Fries

Digging in the dirt, planting seeds that sprout into leafy green yummy food and finally getting to eat the spoils of our labor. Food gardened by one’s self always tastes better and offers healing qualities not found in purchased food.

I do miss my garden. This year is the first time without one in a while. Where most do not, I find weeding meditative. It gives me time to focus on the turmoil and thoughts within. To see perspective when before I could not.

Roasted Carrot Fries
Roasted Carrot Fries

Weight loss, food, happiness, peace, love, joy and fulfillment are all benefits of gardening. Occasionally frustration, when the weather, disease or pests take their toil. But mostly enjoyment in the thrill of watching life move full circle: from seed to lunch in my tummy.

Gardening is always a little philosophical or maybe a lot. I do tend to come up with some of my deepest solutions to my issues while gardening. It is if the universe chooses those moments to speak to me. Strangely enough, cleaning is another ones of those times. I suppose it is because cleaning the outside also benefits cleaning the inside.

Anyway, enough of my mutterings and musings. Let us get back to carrots!

Roasted Carrot Fries
Roasted Carrot Fries

The advantage to roasted carrot fries is they are versatile. You can flavor them ANY WAY you like. In the mood for curry, sprinkle on some curry powder and make some peanut dipping sauce. Want something like French fries, toss in oil, sea salt and plenty of fresh ground black pepper and serve with ketchup. The possibilities are truly endless because carrots can take on the persona of many different tastes with no difficulty.

Personally, I like them seasoned with a little olive oil, sea salt, fresh cracked black pepper and plenty of freshly chopped herbs. Basil, rosemary, cilantro: it really doesn’t matter. Just take you pick and use what you have.

Don’t have fresh herbs? Then use the freeze-dried ones. Their so much better than the dried ones because they hold their beautiful green leaves and texture is so much closer to fresh than just regular dried herbs. I find them at my favorite herb and spice shop, Savory Spice Shop.

Roasted Carrot Fries
Roasted Carrot Fries

Oops, there I go, getting a little philosophical again. Maybe it’s just time to stop and give you the recipe. I’m passing along my favorite with the fresh herbs, but remember, don’t be afraid to play with your carrot fries. After all, playing with food is what makes life grand.

Roasted carrot Fries

  • Servings: 4-6
  • Time: 1 hr, 15 mins
  • Difficulty: easy
  • Print

2 lbs. large carrots, peeled and cut into 1/4″ spears

1/3 cup olive oil

1/4 cup packed fresh rosemary, chopped

Sea salt (large-grained is better)

Fresh cracked black pepper

Preheat oven to 425 F.

Place a pot of water on to boil, while you are peeling and cutting up your carrots.

When water comes to a boil, drop in the cut up carrots in batches depending on the size of your pot. You want the water to come quickly back to a boil again.

Allow to blanch in boiling water for five minutes, before removing to a strainer. Allow the water to drain off before turning out the carrots into a large-sided baking sheet.

Toss the carrots in the oil, herbs, salt and pepper. Spread out evenly across the surface of the sheet.

Place in the oven and roast until carrots are golden brown and crispy*.

Remove and serve immediately with your choice of dipping sauce or by themselves.

*The smaller you cut the fries, the crisper they will become. The larger, will be softer.

More Alternative Fries Substitute Recipes:

Zucchini Fries from Love is in my Tummy

Baked Sweet Potato Fries with a Comeback Dipping Sauce from Warm Vanilla Sugar

Honey Baked Butternut Squash Fries from Life Tastes Good

Avocado Fries from Curry Trails

Old Bay Beach Fries from Spinach for Breakfast

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