This carrot fries recipe is a new favorite in our house! We truly prefer them over sweet potato fries. The cut carrots cook perfectly in the oven in about 40 minutes. Tossing in a savory spice blend of onion powder, garlic powder, smoked paprika, and ground coriander brings a flavorful contrast to the naturally sweet carrots. It’s a crowd pleasing veggie side dish that’s super easy to fix up on a weeknight. I have a few tricks for getting a toothsome bite on these that really satisfies!

In all of the years I’ve spent working on recipes, I only learned recently that carrot fries are a thing. Do they have the same crunch and starch factor as traditional fries? Honestly no, but with a few little tweaks you can get a pleasantly crisp edge. Carrot oven fries are in their own special category!

I use cornstarch along with oil, salt, pepper, and spices. The cornstarch helps to crunch up the edges of the carrots. I’ve employed this trick before with other vegetables! Carrots lack their own natural starch, so if you want that slight crispy quality, you need to add some in!

Another step that optimizes the overall cook and texture is using parchment paper or a Silpat. I tried versions without, thinking that the bare baking sheet would make them even more crisp. Not so! The resulting baked carrot fries contained some unpleasantly tough/chewy edges. I think that the parchment paper/Silpat helped the carrots retain moisture and kept them tender.

Lastly, I love a little fries and dip situation. The thought of carrot fries in the oven dipped into a dill-y garlicky yogurt dip was SO appealing. You can stir it up while the fries cook, easy-peasy.

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Everything you need for flavourful vegan meals that everyone will love, from my kitchen to yours.

Sheet Pan Roasted Carrot Fries with Garlicky Yogurt Dip

Roasted carrot fries on a sheet pan come out with crisp edges and tender insides. This veggie side is perfect with a creamy yogurt dip.

5 from 2 reader reviews

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Servings 2 -4

Ingredients

Carrot Fries

• 1 ½ lbs (680 grams) carrots
• 1 ½ tablespoons olive oil
• 1 tablespoon cornstarch
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ground black pepper, to taste
• salt, to taste

Garlicky Yogurt Dip

• ½ cup unsweetened plain vegan yogurt
• 1 clove garlic, finely grated with a Microplane
• 1 tablespoon chopped fresh dill
• 1 teaspoon olive oil
• ½ teaspoon Tamari
• ½ teaspoon lime zest, optional
• salt and pepper, to taste

Notes

• I recommend using the biggest baking sheet you’ve got OR splitting the carrots up between two baking sheets if necessary. Giving each fry some space allows it to develop better browning. They will also cook a bit faster if they are more spread out!
• Yes, salt after the fries are done baking! The cornstach coating seems to get gummy for me when I salt from the beginning.
• My favorite vegan yogurt for savory sauces like this is by a brand called Simpla. The plain varieties from Yoggu, Cocojune and Culina are also great options.

Instructions

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
• Peel the carrots and trim the ends. Cut the carrots into roughly 3-inch sections. Then cut those sections into halves or quarters to create sticks/"fries". Each fry should be about ¾-inch thick.
• Place the cut carrots into a large bowl. Add the olive oil, cornstarch, garlic powder, onion powder, smoked paprika, ground coriander, and pepper (NO SALT at this stage). Toss with a spatula until the cornstarch is no longer visible.
• Place the coated carrots on the baking sheet and spread them out in a single layer as much as possible. Slide into the oven and set a timer for 20 minutes. When that timer goes off, remove the carrot fries from the oven and flip/toss them around a bit. Roast for another 20 minutes, or until carrots are tender and browning on the edges.
• While carrots are roasting, make the garlicky yogurt dip. In a small bowl, whisk together the vegan yogurt, garlic, dill, olive oil, Tamari, lime zest (if using), salt, and pepper. Check for seasoning, adjust if necessary, and set aside.
• When the carrot fries are done, toss with salt. Serve the carrot fries hot with garlicky yogurt dip on the side.

Author: Laura Wright

Course: Side Dish

Diet: Gluten Free, Vegan

Keyword: baked carrot fries, carrot fries in oven, carrot oven fries, crispy carrot fries