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Roasted carrot sticks turn everyday veggies into something special. These bright orange treats get wonderfully crisp on the outside while staying soft inside when cooked at high temps. Carrots naturally get sweeter during baking, making them a tasty swap for regular potato fries.
I found this idea one winter when the farmers' market had tons of local carrots. My first try made me realize these weren't just a healthy option—they were actually something I wanted to eat again and again.
Premium Components
- Carrots: Pick firm, deeply colored carrots with no blemishes. The bigger ones work better for cutting into fry shapes.
- Avocado Oil: Handles high heat cooking without burning and lets the carrot flavor shine.
- Flavor Boosters: Smoky paprika and garlic powder add complexity without taking over.
- Fresh Thyme: Brings a rustic taste and smells amazing while cooking.
- Arrowroot Powder: Creates a thin layer that helps the outside get crispy.
- Good Salt: Sea salt brings out flavors, and chunky Maldon salt adds a nice crunch.
Cooking Method
- Set The Stage:
- Clean and dry your carrots well. Slice them into even sticks roughly ¼-inch thick and 3-4 inches long.
- Add The Basics:
- Mix carrots with avocado oil. Sprinkle with arrowroot powder and mix again until they're all coated.
- Boost The Taste:
- Add paprika, garlic powder, fresh thyme, and sea salt. Mix thoroughly so everything's evenly spread.
- Space Them Right:
- Lay them on a parchment-covered baking sheet with gaps between each piece. Use two pans if they're crowded.
- Watch Them Transform:
- Cook in a 425°F preheated oven for about 20-25 minutes, turning them over halfway. They're done when the edges turn brown and you can easily poke them with a fork.
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When I was little, my grandma always grew carrots in her garden. She showed me how roasting totally changes them from the boring steamed carrots that many people push around their plate.
Ideal Pairings
These go great with some grilled chicken or fish for a healthy meal. They taste awesome next to a juicy burger instead of regular fries. If you want to impress guests, put them on a platter with other roasted veggies and some dips.
Fun Variations
Try mixing in curry powder and cumin for an Indian twist. Sprinkle nutritional yeast on top for a cheese-like flavor without dairy. Using multicolored carrots makes them look extra fancy. For a sweeter version, try a drizzle of honey with cinnamon.
Keeping Them Fresh
Let them cool down then put them in a sealed container in the fridge for up to three days. To get them crispy again, warm them in a 375°F oven for 5-7 minutes. Don't use the microwave or they'll get soggy. You can cut and season the raw carrots up to two days ahead to save time.
Dip Preparation
Whip up the paprika garlic dip by stirring together avocado mayo with crushed garlic, smoky paprika, fresh lemon juice, and a bit of Dijon mustard. Let it sit for at least 15 minutes before serving so the flavors can mix well.
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I've tried tons of veggie sides over the years, but these carrot fries are still my go-to favorite. The mix of sweetness, crunchiness, and that amazing dip makes them the star of any dinner.
Frequently Asked Questions
- → Can I skip the arrowroot powder for this recipe?
- Of course! You can use cornstarch instead or leave it out. The fries will still taste great but might not be as crispy.
- → Any tips for slicing carrots like fries?
- Sure! Chop off the ends first. Halve the carrot across, then slice each piece into flat planks. Finally, cut those planks into even sticks so they bake properly.
- → Can I make the dipping sauce earlier?
- Definitely! Pop the dip in the fridge up to 3 days ahead. The flavors will get even better the longer they sit.
- → What pairs well with these crunchy carrot sticks?
- They go great with anything like grilled chicken, fish, burgers, or even as a snack on their own with the aioli.
- → Are vegan swaps possible for this dish?
- Totally! Just use a vegan mayo for the dip. The carrots and seasonings themselves are already vegan-proof.