Healthy Baked Carrot Fries

Healthy Baked Carrot Fries - 2Teaspoons

 

After enjoying a delicious first round of the cowboy sliders I sat back and tried to figure out how to make the leftovers even more delicious.  I thought about it long and hard and couldn’t get it out of my head that the burgers would be perfect with french fries.

I realized that the only thing better than french fries, are sweet potato fries. But what’s better than sweet potato fries? Baked carrot fries! They are seriously amazing (and healthy!) Always a tasty win-win combo in my kitchen :-)

 

Healthy Baked Carrot Fries - 2Teaspoons

 

With these delicious baked carrot fries there is no need to sacrifice flavor for healthiness.  I even used our local Easy Pickin’s Orchard  dig-your-own carrots!  They taste just like sweet potato fries, but are healthy for a couple of fantastic reasons:

  •  They are baked and not fried!  But they taste fried! Guilt-free, and fried-free, fries that  taste like delicious sweet potato fries!  Hurray!

 

Healthy Baked Carrot Fries - 2Teaspoons

 

  • They are made with carrots instead of potatoes, drastically cutting the calories, while remaining full of fiber and vitamins…can anyone say super night vision!  Got to love those orange veggies full of beta-carotene!

 

Healthy Baked Carrot Fries - 2Teaspoons

 

These baked carrot fries go perfect with homemade ketchup or any delicious dipping sauce of your choice!  This photo is just screaming for some blooming onion sauce right now!

 

Healthy Baked Carrot Fries - 2Teaspoons

 

Dig in to these dig-your-own baked carrot fries for a fried-tasting indulgence that’s guilt free!

 

Healthy Baked Carrot Fries - 2Teaspoons

 

 

5.0 from 6 reviews
Healthy Baked Carrot Fries
 
Baked carrot fries - With these guilt-free, vitamin-packed fries there is no need to sacrifice flavor for healthiness!
Author:
Serves: 2-4
Ingredients
  • 2 lbs carrots
  • 1 tablespoon olive oil
  • salt and pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and slice carrots into french fry shaped pieces (about ½” x ½” x 3”). Toss carrots with olive oil, salt and pepper. Arrange carrots in a single layer on baking sheet.
  3. Bake for 10 minutes then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about an additional 10 minutes. Serve immediately with your favorite sauce!

 

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Comments

  1. Haley @ Cheap Recipe Blog says

    Ok, I think we were meant to be blogging BFFs. I have carrot fries on my blog too.. as well as how to make pumpkin puree. I guess great minds think alike :)

    • says

      I totally agree! I love carrot fries and your baked sweet potato chips look fantastic! I can’t wait to give them (and a bunch of your other recipes) a try! :-)

  2. CC says

    I loved these! I tossed some dried rosemary on them for a little flavor. They came out great, other than the one fry that I had sliced too small…he just ended up a little crispier :)

    Your blog is so cute! I am definitely a new follower!

    • says

      Thank you so much! I’m so happy to hear you’re enjoying my blog. I love sharing fun recipes and picking up yummy tips along the way. I’ll definitely try tossing the carrots with some dried rosemary! It sounds delicious :-)

    • says

      Thanks Caro! I’m happy to hear you’re enjoying 2Teaspoons! The carrot fries come out a bit crispy, but not super crispy. To maximize their crispiness make sure to cut them into thin carrot sticks (like shoestring french fries) and arrange them in a single layer on the baking sheet. I’d love to hear what you think if you get a chance to give them a try :-)

  3. Hank says

    Not much of a cook, just learning. What do you mean by flip them? Do I bake ten minutes, stop, flip the carrot fries over and bake another ten, or stop at five minutes and flip, or what?

    • says

      Hi Hank, Thanks for stopping by the site and asking your questions. You totally got it right – cook the carrots for 10 minutes, flip, then cook for an additional 10 minutes. I’ve also updated the recipe to be more clear. Good luck with your culinary adventures!

      • Hank says

        One last question, I’m planning on making these tomorrow but the only carrots I have our baby cut (not baby carrots, just carrots with a baby cut). If I use these instead will it effect the taste?

        • says

          Hi Hank! Thanks for reaching out again. I think baby-cut carrots will work fine for the recipe. You just might want to cut them into thinner sticks to get them crispier. Good luck and let me know how they turn out!

          • Hank says

            Me again. Not well, I’m afraid, while they smelled amazing I had a very hard time eating them. They were tough to rip and a part. I don’t know know, maybe i didn’t cook them long enough or didn’t cut them right. I’m going to tinker with it a bit, if I can make it easier to eat and it tastes a good as it smells it’ll be great! I’m kind of hopeful about figuring this out, because I am a pickie eater and I really do want to eat healthier.(sorry if this post is hard to read, just came back from jogging)

    • says

      Thanks Aradhna! I think this recipe is both super delicious and super fun to eat. I’d love to hear what you think after you get a chance to try them :-)

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