I love french fries. I mean, who doesn’t? But who wants to deal with all the carbs and the guilt? Fortunately, I’ve found a much better alternative: carrot fries.
I’ll be the first to admit that I don’t like cooked carrots. Baby carrots are passable with a good dip, but otherwise carrots have always just seemed mushy and tasteless to me. My husband found a way around that by making carrot fries. They’re solid enough that you can eat them just like french fries, and when it comes to sauces to pair them with, the skies the limit!
And the best part is that you can pair it with anything, from steak dinners to chicken wings. Dress them up, dress them down: it’s up to you! I personally like mine with a strong sear, but I really like the charred texture that charcoal provides.
-Potato peeler (for peeling carrots)
-Aluminum foil (for easy clean-up!)
-Carrots (the thicker the better)
-Olive oil (for drizzling)
-Seasonings – these are mostly up to you, but I’ll list the ones I used to replicate the yummy photo at the top:
-Himalayan sea salt
-Parsley (before and after baking)
1. Set oven to 375 degrees and cover the baking tray with aluminum foil.
2. Peel away the outer layer if your carrots have them – I find that it often makes the final product taste too bitter, but my husband loves them, so to each their own!
3. Cut the carrots into french fry like pieces. How big or small you want them is up to you. I personally love making thick steak-fry like pieces, but they will take longer to cook.
4. Toss the carrot fries in olive oil, just enough to coat the fries. 5 lbs of carrots worth would be about 3-4 tablespoons, at most (so a quarter cup).
5. Put the carrots on the baking tray, making sure to leave enough space between them so they all cook properly. This is when you add your seasonings. Sprinkle it liberally over the fries.
6. Drizzle with olive oil, and then sprinkle with your seasonings.
7. Cook for 30 minutes, or until golden-brown.
7. Let them rest for a minute after taking them out of the oven so they’re not too hot to eat! Sprinkle with some more parsley to increase the texture and serve up with your favorite dipping sauce and enjoy!
It’s hard to count calories without exact measurements, so here’s a quick generalization:
-1 large carrot – 30 calories
-1 cup of carrot strips – 50 calories
-1 tbsp olive oil – 119 calories (but they’re the good fats, I swear!)
-dipping sauce – that’s on you!