I’m always on the hunt for quick and easy side dishes, especially ones I can make in bulk and eat as snacks for a few days.
Since being pregnant, I have a really hard time eating any vegetables raw. I’ve been trying to bake as many veggies as possible and these carrot “fries” hit the spot every time.
At first I wasn’t so sure that this was something I was going to love, but they are actually pretty sweet tasting, and way better than eating raw carrots.
They are so easy to throw together and make a great side dish or snack. The best part is, they are healthy, and still taste delicious.
could i use baby carrots?
For this recipe, we call for 2 pounds of carrots (peeled). We have found that large fresh carrots have a little bit sweeter of a taste, so they are much more delicious than baby carrots.
However, if baby carrots are all you have on hand, they would still work.
We would still recommend cutting them up just a little thinner (some baby carrots are still pretty thick) to allow the seasoning to set in, and the carrots to cook through fully.
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could i make this recipe using ranch mix, like these carrots?
These carrots are so delicious with seasoning. Just like the ranch roasted carrots, these carrots would taste absolutely amazing with some ranch seasoning mix on them.
I don’t think I would add all the other seasonings in the directions, as well as the ranch mix (they may taste a little too strong of seasoning), but ranch would be extremely delicious with these carrot fries.
do you dip the carrot fries?
I personally think these carrot fries are delicious as is, that they really don’t need a dip (and that is coming from a total sauce and dip lover).
If you were to dip them, ranch would probably be the best dip for them.
looking for more side dish recipes? here are a few of our favorites:
- Easy Homemade Caesar Salad and Dressing
- Easy Parmesan Crescent Rolls
- Copycat Hug Hes Chicken Pasta Salad
- Mom’s Baked Beans
- Caprese Salsa
- Au Gratin Cheesy Potato Bake
Carrot ‘Fries’ Recipe
- ¼ cup olive oil
- 1 Tablespoon seasoned salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 2 pounds carrots (peeled and cut into quarter inch sticks)
- Preheat oven to 425 degrees.
- In a large ziploc bag (or bowl), mix together olive oil, salt, cumin, chili powder, and pepper.
- Add in carrots and toss until coated.
- Spread carrots evenly out on a baking sheet that is covered with aluminum foil.
- Bake for 30-35 minutes, until carrots are golden.
- Serve warm.
Questions & Reviews