Easy Roasted Carrot Fries Recipe

Carrots have been the top vegetable in our home for a while. They’re affordable, keep for a few weeks, and can be eaten in many delicious ways! We’ve even been asked at Costco if we had rabbits (we don’t) when people saw how many six pound bags we were buying at once! I have numerous ways I like to prepare them, but this is everyone’s favorite. Made with heart-healthy avocado oil, roasted carrot fries are a nutritious spin on typical fries, and I love eating these with hamburgers or any other classic American meal.

While these are best served fresh, they also make good leftovers, so I like making a few pounds of carrot fries at once. However, don’t underestimate how many carrots one person can eat when they’re roasted this way! If you do have some leftovers, you can store for up to five days in an airtight container in the fridge.

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Start by preheating your oven to 400° F. Then cut off the ends and peel two pounds of carrots.

Next, cut the carrots into spears approximately 2″ – 3″ long and 1/2″ wide. Don’t worry if they’re not exactly the same size! You just want to keep them fairly close in size so they will all get done at the same time.

Place the spears on a 12″ x 16″ pan. Then pour over 1/3 cup avocado oil, 1 tablespoon dried parsley, 1 teaspoon onion powder, 1 tablespoon salt, and 1 teaspoon pepper.

Mix until the carrots are well coated and spread across the pan as evenly as possible. It’s okay if they overlap slightly.

Bake for 28 minutes or until soft, stirring halfway through. Serve hot with any good meal.