Best 9 Oven Baked Carrot Fries Recipes

GARLIC PARMESAN BAKED CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
• In a large bowl, mix ingredients with carrot sticks.
• Spread on a baking sheet.
• Bake for 15-20 minutes (depending on how crispy you want them).
• Mix together ingredients for dipping sauce in a small bowl.
• Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
• Enjoy!

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

CRISPY BAKED CARROT FRIES

Steps:

• Preheat oven to 425°F. Cut carrots into thin sticks and combine in a large bowl with oil, cornstarch, smoked paprika, cumin, salt, and pepper.
• Place on a parchment paper lined baking sheet in a single layer. Bake for about 20 minutes, or until browned in spots and crisp, flipping halfway through. Toss the hot carrot fries with chopped or cilantro or parsley and extra salt, if desired. Serve warm with dip.

OVEN BAKED CARROT FRIES

Steps:

• 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.

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

ROASTED CARROT FRIES

Steps:

• Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.

OVEN-BAKED CARROT FRIES

Steps:

• Heat oven to 425 degrees F. Line a shallow pan with foil.
• Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
• Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
• In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
• Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
• Serve hot or at room temperature.

CARROT FRIES WITH KETCHUPY RANCH

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again in half or thirds, depending on the size, to create equal-size sticks.
• In a mixing bowl, toss together the carrots, olive oil, pepper, garlic powder, salt and thyme. Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
• Meanwhile, mix together the ketchup and ranch in a small bowl. Serve the carrot fries with the ketchupy ranch.

SKINNY CARROT FRIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut carrots into 'fries', about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.