Description
A healthy twist on classic fries!
Crispy baked carrot sticks seasoned to perfection.
Ingredients
Units
Scale
- 2 lbs (907 g) carrots
- 1.5 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 3 tbsp olive oil
- Freshly chopped parsley
Instructions
- Preheat oven to 425°F (224°C) and position two racks, dividing the oven into thirds. Line two rimmed baking sheets with parchment paper.
- Peel and trim the carrots, cutting them crosswise into approximately 3-inch long pieces. Slice each piece lengthwise into 1/3-inch thick planks. Stack a few planks and cut lengthwise once more into 1/3-inch thick sticks. Place in a large bowl.
- Mix in 1 tablespoon cornstarch, 1 teaspoon smoked paprika (if desired), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, ensuring an even coating. Drizzle with 2 tablespoons olive oil and toss to coat.
- Distribute carrots evenly across the baking sheets, spreading them into a single layer with space around each fry.
- Roast for 15 minutes.
- Remove the baking sheets from the oven, flip the carrots using a flat spatula or turner, switch their positions on the racks, and continue roasting for another 15 to 20 minutes until tender and edges are charred and crispy.
- Top with freshly chopped parsley or other favorite herbs
Notes
- For extra crispy fries, consider parboiling the carrots for 5 minutes before baking.
- If you don’t have cornstarch, you can use arrowroot powder or a similar thickening agent.
- Store leftover carrot fries in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 2