Roasted Carrot Fries
French fries are deliciously addictive, and there are so many clever ways to mimic the experience while nourishing your body with the good stuff. These roasted carrot fries are the perfect combo of crispy-around-the-edges and melt-in-your-mouth soft in the middle.
They look—and taste—like sweet potato fries (for real). I personally go crazy for the super-burnt crunchy pieces… they’re sooooo good. If you agree, leave them in the oven for an extra few minutes or definitely finish them off under the broiler to get them nice and brown. Just be sure to watch them closely so they don’t scorch.
On the other hand, if you’re feeling drawn to spuds, swap in my oven-roasted Sweet Potato Fries, another fabulous veggie that’s also rich in antioxidants and nutrition.
Try my Bacon Cheeseburger Carrot Fries.
Roasted Carrot Fries
Ingredients
- 8 medium carrots, peeled and sliced into thin french-fry-like sticks
- 1 teaspoon Kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425˚.
- Liberally mist a large baking sheet with oil spray. Spread out the carrots on top in a single layer, being sure to space the fries out evenly so they do not overlap (this will allow them to cook evenly and crisp up better). Liberally coat the fries with olive oil spray and sprinkle with salt and pepper.
- Roast in the oven for about 25 minutes, until some of the edges start to crisp and brown. Ovens will vary so be sure to keep an eye on your fries starting at the 20-minute mark so they don’t burn. If you’d like to crisp them further, finish off under the broiler for 1 to 2 minutes, watching closely to make sure they don’t become overly burnt.
