IE 11 is not supported. For an optimal experience visit our site on another browser.

Carrot Fries


Chef notes

Keep your eyes on the fries! French fries are deliciously addictive, and there are so many clever ways to mimic the experience while nourishing your body with the good stuff. These roasted carrot fries are the perfect combo of crispy-around-the-edges and melt-in-your-mouth soft in the middle. They look — and taste — like sweet potato fries (for real).

Note: The thinner you slice the carrots, the better they crisp up in the oven. If you love the super-burnt crunchy pieces like me, leave them in the oven for an extra few minutes or finish them off under the broiler to get them nice and brown — just be sure to watch them closely so they don’t scorch.


  • 8 medium carrots, peeled and sliced into thin, french-fry-like sticks
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper



Preheat the oven to 425 F.


Liberally mist a large baking sheet with oil spray. Spread out the carrots on top in a single layer, being sure to space the fries out evenly so they do not overlap (this will allow them to cook evenly and crisp up better). Liberally coat the fries with olive oil spray and sprinkle with salt and pepper.


Roast in the oven for about 25 minutes, until some of the edges start to crisp and brown. Ovens vary, so be sure to keep an eye on your fries starting at the 20-minute mark so they don’t burn. If you’d like to crisp them further, finish off under the broiler for 1 to 2 minutes, watching closely to make sure they don’t get overly burnt.