Crispy Roasted Carrot Fries
Naturally sweet carrot sticks roasted until golden and crispy — the allergy-friendly side dish your whole family will love. GF, DF, Vegan, Top-9 Allergen Free.
Equipment
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2–4
- Category: Side Dish
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Vegan, Egg-Free, Nut-Free
Ingredients
- 6 –8 large carrots ~1.5 lbs, peeled
- - 1½ tbsp olive oil or avocado oil
- - 1 tsp garlic powder optional
- - 1 tsp smoked or sweet paprika optional
- - ½ tsp dried rosemary or thyme optional
- - ½ tsp fine sea salt optional
- - ¼ tsp black pepper optional
- - 1 tbsp arrowroot powder optional, for crispiness
Optional Flavor Boosters:
- 1 tablespoon nutritional yeast savory, cheesy depth — if tolerated
- ¼ teaspoon cumin
- Pinch of chili flakes
- Fresh parsley to garnish
Instructions
- Preheat oven to 425°F (220°C). Line TWO baking sheets with parchment paper.
- Peel and cut carrots into ¼-inch sticks, 3–4 inches long.
- Pat carrot sticks completely dry with a kitchen towel.
- Toss with oil, spices, and arrowroot until well coated.
- Spread in a single layer (do NOT crowd or overlap).
- Roast 20 min, flip each piece, roast 8–12 more min until edges are golden and slightly caramelized.
- Rest 2–3 min.
- Season to taste, garnish, serve immediately.