We saw such a great response from our Roasted Butternut Squash Fries that we started thinking outside of the box with what else we can make “french fries” out of. The goal was to make them just as delicious and a great way to get in another helping of veggies.
One thing I really loved (past tense cause they were eaten quickly) about these carrot fries is how easy and quick it was to prep and roast them! So after a quick wash, peel, and chop I tossed them in olive oil, sprinkled salt, and roasted at 425 degrees F for 20-22 minutes (or until they are the crispy brown color that you are looking for), tossing halfway…and poof! that was the entire recipe! Dip them in our fry sauce and you have yourself the perfect side to any dinner. Burger Night with a veggie twist? Yes, please!
Enjoy!
Xoxo, Claire and the Mamas at Mama Jess
- 2 lbs whole organic carrots
- 3 tbsp olive oil
- Salt and Pepper to taste
- Fresh parsley to garnish
- 1 cup mayonnaise
- 1/4 cup Mama Jess Organic Garden Ketchup
- 2 tbsp spicy mustard
- 1 tsp worcestshire sauce
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper
- Preheat the oven to 425 degrees F
- Wash and peel the carrots before chopping them in half. Chop the halves into 1/4 inch thick "fries"
- Place in a single, even layer on a parchment lined baking sheet
- Toss with olive oil, salt and pepper
- Bake for 18-22 minutes, tossing halfway, or until the fries have reached the crispy, brown color that you are looking for
- In a small dipping bowl, mix all of the ingredients together with a spoon
- Store in the refrigerator until served with the fries
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