• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

power hungry

easy, empowering eats!

  • Recipes
    • All Recipes By Category
  • About
  • Contact
  • My Books
  • Privacy Policy

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

02/13/2013 by Camilla 5 Comments

Jump to Recipe·Print Recipe

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.

Print

Roasted Carrot Fries–Fast, Easy & Cheap


  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 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

Instructions

  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!

Notes

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

  • Cuisine: side-dish, snack, vegetable

Nutrition

  • Calories: 75
  • Fat: 2 g
  • Carbohydrates: 14 g
  • Protein: 1 g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

Related posts:

Roasted Carrot Hummus (Bean-Free, Paleo, Vegan, Gluten-Free) Baked Pepita Falafel {vegan, Paleo & no beans} Baked Vegetable & Hummus Bites {vegan, grain-free, gluten-free} Green Pea & Basil Spread
Previous Post: « Red Lentil Granola {Grain-Free, Vegan}
Next Post: Chopped Winter Salad »

Reader Interactions

Comments

  1. Power Hungry via Facebook

    February 20, 2013 at 11:04 am

    You have officially assuaged my hairy carrot shame, Janice !

    Reply
  2. Janice Elder via Facebook

    February 20, 2013 at 8:55 am

    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!!

    Reply
    • Camilla

      February 20, 2013 at 9:13 am

      Phew, I was worried about the hairy carrot imagery–thanks for the reassurance, Janice! 🙂

      Reply
  3. Laura

    February 19, 2013 at 1:23 pm

    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!

    Reply
    • Camilla

      February 19, 2013 at 3:32 pm

      Here here, Laura! 🙂

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Popular Recipes Today

  • Almond Flour Soda Bread {grain-free, oil-free, vegan, Paleo}
  • 3-Ingredient Almond Flour Cookies {Vegan, Grain-Free, Paleo, Keto Option}
  • 3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Paleo, Grain-Free}
  • Vegan Ground Beef {Grain-Free, Soy-Free, High-Protein}
  • 3-Ingredient Almond Flour Banana Cookies {Vegan, Grain-Free}
  • Chickpea Flour Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}
  • 1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}
  • 4-Ingredient Chocolate Almond Flour Cookies {Grainfree, Vegan, Paleo, Oil-Free}

Copyright © 2019 · Foodie Pro & The Genesis Framework