These carrot fries are the perfect side dish! They are Whole30, vegan, gluten free, and so simple to make! If you don’t always love eating your veggies, these ancho chilie cinnamon carrot fries are going to easily become your new go-to way to get more vegetables in your day!
Although I have pretty much never met a vegetable I didn’t like, I often try to find new fun ways to serve vegetables to Dave. I realize that not everyone loves vegetables, but everyone loves fries!! These carrot fries are pretty simple to make and are done in about 30 minutes. They are perfect to make during meal prep when you already have the oven running from roasting cauliflower or brussels sprouts.
You can season your carrot fries however you want (I think everything but the bagel seasoning would be amazing) but these are low FODMAP friendly, since Dave is still following a low FODMAP diet. This means no onion, garlic, or potatoes. Luckily I was able to find a ancho chili powder without and garlic (thank you Vitacost). If you are not following a low FODMAP diet, I would still recommend following this recipe because these carrot fries are ADDICTING!
To make the fries, you will need a few pounds of organic carrots. Start by cutting off the top and the very bottom tip of the carrots. The cut the carrot in half, dividing the top and the bottom. From here you will want to cut each half into 4 equal size sticks (about the size of your pinky). If you have exceptionally large carrots, you may have to cut the top half into 6 instead of 4 sticks. From here, you will just toss the carrot fries in a little avocado oil and your favorite seasoning.
Don’t limit yourself to just dinner for these carrot fries! These are also amazing for breakfast, with an egg and some sauteed kale or for lunch in your favorite salad! I would recommend you making homemade ketchup for dipping of course!
Love carrot fries? Make sure to check out these amazing Oven Baked Carrot Fries with Lime Cilantro Tahini Sauce – they’re AH-mazing!
Carrot Fries (Whole30, Vegan)
- Preheat the oven to 450F
- Cut the carrots into sticks, about the size of your pinky finger.
- Place parchment paper or a silicone mat on a rimmed baking sheet. Add the carrots and drizzle 1 tbsp. avocado oil and the seasoning over the carrots.
- Stir the carrots well until the seasoning has been distributed evenly
- Place in the oven for 20 minutes. Take out of the oven and stir around. Bake for an additional 10 minutes
- Take out of the oven and serve warm.