Carrot Fries

carrot fries

A few days ago, I wrote a post about carrots and how to make them into carrot ribbons (like flat noodles).  This recipe tells you how to take the carrot ‘middles’ that are left after making ribbons and use them to make fries.  They are sweet, colorful, and yummy!  Super easy, kid friendly, and work well as a side dish to almost any meal. 

So here is what you do.  After you have finished peeling all your ribbons, trim the root end and tips off your carrots.  Cut the carrot into approximately 3 inch pieces.  If they are a little smaller or a little longer, it is fine – just be consistent so they cook evenly.  Place them in a large bowl or a ziplock bag; once you’re done cutting, drizzle them with 2 Tablespoons of olive oil and give them a mix using a spoon or your hand.  If you’re using the bag, zip it shut and shake it well.  All you have to do from here is prepare a cookie sheet or baking dish, preheat your oven, spread them out on the baking sheet, sprinkle with spices, and cook in the oven until they are crispy but not burned!  

FYI – you can make this same recipe using whole carrots if you want. Just cut up the whole carrot instead of using only the ‘middles’.

Carrot Fries
Serves 4
allergen free
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 lb of carrots, leftover from making ribbons
  2. 2-4 tbsp of olive oil
  3. 1 tbsp of dried dill
  4. 1 tbsp of dried parsley
  5. pinch of salt, black pepper
Instructions
  1. Preheat your oven to 400 degrees and prepare a cookie sheet with a layer of foil and parchment paper. Set aside.
  2. Using your 'carrot middles' left over from making carrot ribbons, cut them into approximately 3 inch pieces.
  3. Make sure they are uniform in width and length, as much as you can.
  4. Place them in a large bowl or a ziplock bag so you can easily and evenly coat them with oil. Add your oil to the carrots.
  5. Use your hand or a spoon to mix them around. If using the bag, zip it shut and give it a shake.
  6. Spread the carrots out on your prepared cookie sheet. Try not to overlap them; it helps them cook more evenly.
  7. Sprinkle with dill, parsley, salt, pepper. Feel free to add other spices such as garlic, onion powder, oregano, etc.
  8. Bake in the oven on 400 degrees for 30-40 minutes.
  9. The carrots should be easily pierced with a fork, but a little crispy on the ends.
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