RecipeBacon Cheeseburger Carrot Fries with “Special Sauce”

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 24 g
  • Total Fat: 10 g
    • Unsaturated Fat: 7 g
    • Saturated Fat: 3 g
  • Cholesterol: 65 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 3 g
  • Total Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 700 mg

Why should potatoes get all the love from fries fans?! Give carrots a chance. These carrot fries are crispy, flavorful, and packed with beta-carotene and protein. Feel free to place a serving of the loaded fries on a toasted whole grain bun for the full bacon-cheeseburger experience. And, don’t forget to drizzle on my light “special sauce” for a truly delicious recipe. 

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 1 bag (1 pound) carrots, regular or baby, peeled and sliced into thin sticks (the thinner, the better; and they’ll crisp up)
  • ¼ teaspoon kosher salt
  • ½ pound ground turkey (90% lean)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • ¾ cup shredded 2% reduced-fat sharp cheddar cheese, mild or sharp
  • 3 strips turkey bacon, cooked and crumbled
  • 10 to 15 pickle chips

Special Sauce

  • 4 tablespoons ketchup (for extra spicy sauce, swap 2 tablespoons Sriracha sauce for 2 tablespoons of the ketchup) 
  • 4 tablespoons light mayonnaise 
  • Optional Garnishes: ½ sliced tomato, ½ thinly sliced red onion, whole grain buns, split and toasted


Preheat oven to 425˚. Lay the carrots in a single layer on a baking sheet. Liberally coat with oil spray and sprinkle on ¼ teaspoon salt. Roast for about 25 minutes, or until some of the edges start to burn. Finish under the broiler for 1 to 2 minutes to make carrots crispier, watching closely to ensure they don’t become overly burnt. (If your carrots don’t crisp, this dish is still delicious).

While your carrot fries are roasting, prepare the ground turkey. In a skillet misted with nonstick oil spray, combine ground turkey, garlic powder, onion powder, remaining ¼ teaspoon salt and a pinch of black pepper. Cook over medium-high heat, breaking the turkey apart into small crumbles, until it’s cooked through and slightly browned. Set aside in a bowl and cover to keep warm.

In a small bowl, make the “special sauce” by mixing the ketchup and light mayonnaise. Swap two tablespoons of ketchup for hot sauce if you’d like some heat. Set aside.

Remove fries from oven and evenly top with crumbled cooked meat and bacon. Sprinkle cheddar cheese over the top. Place back in the oven on broil for about 3 minutes or until cheese is melted. Watch closely so it doesn’t burn.

Remove fries from oven, place pickle slices on top, garnish with optional sliced tomatoes and red onion. Finally, pipe on your “special sauce.” Using a spatula, slice and serve directly on plates or place a generous serving of the yummy, loaded fries on a toasted bun for a full bacon cheeseburger experience. 

 *You can easily season your meat in any way–chopped onions in or out—and the pickles, tomatoes and chopped red onions (which are listed as optional garnish after the creation is blasted with heat) can easily be added before the final step so they’re all warm and slightly cooked. There are lots of variations and all are delicious.

Nutrition analysis courtesy of Genesis® R&D

Try my Eggplant Parmesan Fries and Roasted Jicama Fries and wash them down with my refreshing Pamplemousse Mojito Mocktail!