spicy curry oven baked carrot fries on a white plate and a white napkin with a small ramekin of lime cilantro tahini sauce in the background
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5 from 1 vote

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
Course: Side Dish
Cuisine: Indian
Keyword: baked carrots, carrot fries, oven baked carrot fries, spicy carrot fries
Servings: 4 servings
Calories: 116kcal
Author: Samantha Rowland

Ingredients

  • 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

Instructions

  • 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.

Lime Cilantro Tahini Dip

  • In a small bowl, combine all the ingredients and stir well until combined. 

Nutrition

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%