Spicy Curry Oven Baked Carrot Fries
These spicy curry oven baked carrot fries are fancy enough for company but easy enough to be the perfect weeknight side dish. Served with a simple lime cilantro tahini dip, these carrot fries easily become a decadent meal! Vegan, paleo, Whole30, gluten free, grain free, allergy friendly and lower carb!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
- 2 lbs carrots, cut into fries
- 1 tsp curry seasoning
- 1/2 tsp salt
Lime Cilantro Tahini Dip
- 1 tbsp tahini
- 1 lime juiced
- 1.5 tbsp water
- 1/4 tsp salt
- 2 tbsp cilantro, chopped
Preheat the oven to 450F
Cut the carrots into fries. First cutting the top and bottom off. Then cutting the carrot in half. Take each half and cut that from top to bottom. Cut each quarter into 2-3 sections, resembling fries. Note: you should get between 8-12 fries from each carrot
Place silicone or parchment on a rimmed cookie sheet. Spray with non-stick spray
Add the carrot fries, curry seasoning and 1/2 tsp. salt. Stir well with your hands or a large spoon.
Try to get the carrots into one even layer, it's ok if they overlap though.
Bake at 450 F for 15 minutes. Take out and stir the carrots. Bake for an additional 5-10 minutes. (checking after 5 minutes and re-stirring if needed)
Remove from the oven and let cool slightly. Make the lime cilantro tahini dip.
Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Sodium: 594mg | Potassium: 742mg | Fiber: 6g | Sugar: 10g | Vitamin A: 758% | Vitamin C: 16.2% | Calcium: 8% | Iron: 5.5%