- Calories: 160
- Protein: 8 g
- Total Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 2 g
- Cholesterol: 20 g
- Total Carbohydrate: 24 g
- Dietary Fiber: 7 g
- Total Sugar: 12 g
- Natural Sugar: 12 g
- Added Sugar: 0 g
- Sodium: 700 mg
I love this recipe because it tastes super indulgent and my french-fry fanatic friends (try saying that 10 times fast!) gave it a two thumbs up. I chose carrots as the base because they’re rich in nutrients like fiber, potassium, and beta-carotene, and they crisp up nicely when you bake and broil them. If you’re feeling less adventurous and craving tried-and-true spuds, swap in my oven-roasted Sweet Potato Fries.
- Prep time
- Total Time
- 2 pound bag of carrots (about 12), peeled and sliced into sticks
- ½ teaspoon Kosher salt
- ½ cup shredded 2% reduced-fat sharp cheddar cheese
- 3 strips turkey bacon, cooked and crumbled
- 2 tablespoons chopped scallions
- optional dash of hot sauce
Preheat the oven to 425˚F. Lay the carrots in a single layer on a baking sheet. Liberally coat with oil spray and sprinkle on 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 crispy, watching closely to ensure they don’t become overly burnt.
Remove fries from oven and evenly top with cheddar cheese, bacon, and scallions. Place back in oven on 425˚F for 1-2 minutes, or until cheese is melted. Top with optional dash of hot sauce and serve.