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Roasted Carrot Fries {Fast, Fit, Easy & Cheap}

carrot fries 1
I am sure Dr. Oz is a fine man, and probably an excellent physician, but I grow weary of the daily parade of superfoods advertised for his show (I suppose turning off the television would eradicate my chagrin, but…).

It’s the vegetable suggestions that irritate me most, largely because they are obscure and expensive and, given my current location, flown in from  far-off lands. Are purple parsnips really going to revolutionize my diet? Why La Estrella pumpkins and not my local varieties? And how about some more common options for magnesium and potassium than Jerusalem artichokes?

Uh-oh, this is sounding much grouchier than I intended.

Here’s what my point: I think vegetable-eating is so much more-likely to occur when the recipes are fast, cheap, easy, convenient and delicious. So many of the most common vegetables are superfoods anyway, so  why not make interesting use of them.

Why not, indeed. Let’s start with Roasted Carrot Fries.

carrot fries 2

Here’s what you need: (1) carrots; (2) oil (olive, vegetable); and (3) salt. You can get fancy and add pepper, too. You very likely have everything you need. You can add spices and/or herbs, but what makes these fries so good is that they don’t need any embellishment. Zip.

Just be sure to peel the carrots (especially if they have grown hairy in the vegetable bin), cut them quite thin (if they are too wide, they will not be very crisp), and space them apart on the sheets (you can use two sheets; if they are too close together on the sheet, they will steam more than roast).. They are best right out of the oven, but you can prep them ahead and have them ready to slide in 20 minutes before dinner time.

Yield: 6

Roasted Carrot Fries--Fast, Easy & Cheap

Roasted Carrot Fries--Fast, Easy & Cheap
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 pounds carrots, ends trimmed, peeled, cut into thin sticks (about 1/4 inch max)
  • 2 teaspoons olive oil or vegetable oil
  • 1 teaspoon fine sea salt


  1. Preheat oven to 425F. Line 2 baking sheets with parchment paper, silpats, or foil.
  2. In a large bowl, toss the cut carrots with the oil and salt until coated. Spread evenly, in a single layer, on the prepared sheets.
  3. Bake in the preheated oven for 16 to 21 minutes until beginning to brown. Serve asap!


Whole carrots work best here--baby carrots are too thick and they are pretty fussy to cut into narrow strips.

Nutrition Information

Amount Per Serving Calories 75Total Fat 2gCarbohydrates 14gProtein 1g

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Power Hungry via Facebook

Wednesday 20th of February 2013

You have officially assuaged my hairy carrot shame, Janice !

Janice Elder via Facebook

Wednesday 20th of February 2013

Love your practical approach, Camilla - am also happy to know that others often find carrots that have "grown hairy in the vegetable bin" and still use them. Right there with you!!


Wednesday 20th of February 2013

Phew, I was worried about the hairy carrot imagery--thanks for the reassurance, Janice! :)


Tuesday 19th of February 2013

Amen to the common vegetable! Thank you for this quick and easy suggestion. it's hard to justify going exotic when as you say, it doesn't make sense. With organic long english cucumbers at $3.99 each ... who knows what a purple parsnip is going for!


Tuesday 19th of February 2013

Here here, Laura! :)

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