Carrot Fries

A bowl of carrot fries ready to be served up.
Carrot fries. Little. Orange. Effective.

What’s that? You’ve never heard of carrot fries? Really?* I hadn’t heard of them until a friend mentioned that she had made them recently and her kids and mine had scarfed them up. I’m a huge fan of carrots. Huge. When I was little, it was perhaps the only vegetable I really enjoyed (but only if they were raw!). It being winter, I was interested in another way of preparing them. Since I was planning on making grandma’s stuffed hamburgers anyway, I knew I would give them a try.

Carrots sliced into fry shape.
Looks just like your standard carrot sticks, right? They are destined for greatness.

If you’ve ever roasted root vegetables, you know this song. You cut the vegetable into pieces of the same size, lightly coat with oil, sprinkle with salt, and pop into a screaming hot oven for a short time. The high heat turns the outside golden and delicious while the inside becomes tender. Carrots are so naturally sweet that the sugars caramelize and taste amazing.

In retrospect, I think I would have preferred these to be more steak-fry shaped. I think they may have held up a little better, too. Definitely a winning idea and flavor.

The edges of carrot fries get dark brown, almost black and taste sweet.
See those dark bits? Nice and sweet from the natural sugars caramelizing.

Carrot Fries

2 pounds carrots
2T olive oil
Salt to taste



  1. Slice carrots into the size and shape of fry that you like best.
  2. Toss with oil and salt.
  3. Put in a single layer on a sheet pan.
  4. Cook in a 425° oven for 20-30 minutes, until outside is nice and caramelized.


*If you’ve heard of carrot fries, feel free to be smug about it.

One Reply to “Carrot Fries”

  1. They were nice, weren’t they? Agree about steak fry shape – they might hold themselves together a little better that way.

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