Healthy Baked Carrot Fries
Crispy, sweet, and lightly seasoned, these oven-baked carrot fries are a nutritious, fiber-rich snack or side dish. Quick to make, low in saturated fat, and optionally paired with spicy sriracha mayo, they’re perfect for everyday cooking or meal prep.
Equipment
- 1 large sheet pan
- Aluminum foil (for lining pan)
- Knife
- Cutting board
- large mixing bowl
- large mixing bowl
- Spoon or spatula
Ingredients
For Carrot Fries:
- 4 large carrots peeled and cut lengthwise
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon grated parmesan cheese optional
- Sea salt and black pepper to taste
For Sriracha Mayo Sauce:
- ¼ cup avocado mayo
- 1 tablespoon sriracha sauce
- 1 teaspoon lemon juice
- Pinch of sea salt
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This ensures the carrot fries will cook evenly and become perfectly crispy on the outside while staying tender on the inside. Line a large baking sheet with aluminum foil or parchment paper for easy cleanup and set it aside.
- Prepare the Carrots: Wash each carrot thoroughly under running water to remove any dirt. Peel the carrots using a vegetable peeler, and trim off both ends. Cut each carrot in half lengthwise. Depending on the thickness, slice each half into 2–3 long sticks to create evenly sized fries. Uniformity ensures even cooking.
- Season the Carrots: Place all carrot sticks into a large mixing bowl. Drizzle the olive oil over the carrots, then sprinkle paprika, onion powder, sea salt, and black pepper evenly. If you like a cheesy touch, add the optional grated parmesan at this stage. Using clean hands or a large spoon, toss the carrots gently but thoroughly until every piece is coated with the seasoning.
- Arrange on Baking Sheet: Transfer the seasoned carrot sticks to the prepared baking sheet. Spread them out in a single layer, making sure they don’t overlap. Crowding the pan will prevent them from crisping properly.If necessary, use a second sheet to give each fry enough space.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake the carrot fries for 20–25 minutes, flipping or turning them halfway through to ensure all sides are golden and crisp. Keep an eye on them in the last 5 minutes, as thinner fries can brown quickly.
- Prepare the Sriracha Mayo: While the fries are baking, mix the dipping sauce. In a small bowl, combine the avocado mayonnaise, sriracha sauce, lemon juice, and a pinch of sea salt. Stir until smooth and creamy. Taste and adjust seasoning if needed. Optionally, finely chop fresh parsley or cilantro and set aside for garnish.
- Check for Doneness: The carrot fries are ready when they are tender inside and lightly browned on the edges. Use a fork to test tenderness; it should slide easily through the carrot. Remove the baking sheet from the oven carefully.
- Garnish and Serve: Transfer the fries to a serving plate. Sprinkle chopped parsley or cilantro over the top for a fresh, vibrant touch. Serve immediately with the prepared sriracha mayo on the side for dipping. These fries are best enjoyed hot while they retain their crispiness.
- Air Fryer Option (Optional): If using an air fryer, follow steps 2–3 to prepare the carrots. Place the fries in the air fryer basket, making sure they’re in a single layer. Cook at 425°F (220°C) for about 15 minutes, shaking the basket halfway through for even crisping. Serve with the same garnishes and sauce as the oven-baked version.
Notes
- For uniform cooking, cut carrot fries to similar thickness.
- Don’t overcrowd the baking sheet; this ensures crispiness.
- Parmesan cheese is optional but adds a subtle, savory flavor.
- Adjust the spice in the sriracha mayo to taste.
- Flip fries halfway through baking for even browning.
- Fresh parsley or cilantro enhances flavor and presentation.
- Air fryer works well for a quicker, equally crispy result.
- Best served immediately; fries can soften if left too long.
