Oven Baked Carrot Fries
These crispy, soft, and sweet Oven Baked Carrot Fries are a delicious and healthy alternative to potato fries. Perfectly seasoned and ready in under 30 minutes, these fries are sure to be a hit at barbecues or as an after school snack.
Servings: 4 people
- 4 large carrots, sliced lengthwise
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 tbsp grated parmesan cheese (optional)
- sea salt and pepper, to taste
Sriracha Mayo Sauce
- 1/4 cup avocado mayo
- 1 tbsp sriracha sauce
- lemon, juiced
- pinch of sea salt
Pre-heat oven to 425F degrees. Line a large sheet pan with foil and set aside.
Wash, peel and remove ends of the carrots. Cut the carrots in half and slice each half in the middle (lenghtwise). Depending of the size of your carrots, you can get 3-4 carrot fries from each half.
Transfer carrot fries to large sheet pan. Add oil, paprika, onion powder, salt and pepper and toss with your hands to coat carrots evenly. You have the option to add parmesan cheese at this point if you like.
Spreak carrot fries on to sheet pan without overlapping. If your baking sheet is too crowded use a second baking sheet.
Bake for 20-25 minutes, turning them half way through.
Meanwhile mix the sriracha ingredients in a small bowl. Crop up some parsley (or cilantro).
When carrots are done, garnish with fresh parsley (or cilantro) and serve with sriracha mayo sauce.
Calories: 111kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 272mg | Potassium: 252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12083IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 0.3mg