Easter is coming up and that has got me thinking about carrots and these parmesan roasted carrot fries are a great way to enjoy carrots! Potato ‘french’ fries are a staple pretty much everywhere, and with good reason, with that crispy outside and silky smooth inside, they are simply irresistible! Sweet potato fries are becoming more popular these days and carrot fries are just as good! Carrots are pretty easy to turn into fries, you just need to get some large ones, peel them and slice them into sticks before frying them! Of course you can deep fry them, and they are amazing deep fried, but you can also roast them, which keeps them a little lighter. When I roast carrot fries I like to season them with salt and pepper and hit of parmesan cheese adds a huge amount of flavour! In addition to just tasting amazing, the parmesan also melts onto the carrot fries and caramelizes getting all nice and crispy and good making the fries even crispier! Carrots are sweet so I like to serve them with a spicy dipping sauce like chipotle mayo or a gochujang ketchup and they are the perfect side for pretty much any meal, especially an Easter dinner!
Parmesan Roasted Carrot Fries
Sweet roasted carrot fries covered with crispy parmesan cheese!
- 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup parmigiano reggiano (parmesan cheese), grated
- Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
- Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.
Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.)
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I made a slight variation of these (added oregano, garlic powder and chili flakes), and they are legitimately the best carrots I've ever had. I could just eat a pan of these for dinner. Highly recommend!
parmesan cheese will need to be replaced as not vegetarian always contains animal rettin
What did you use in place of parm cheese?
The cheese is vegetarian as it does not contain MEAT. However, it is not vegan.
Lauren Corcoran says
It’s not either in this case. Parmesan is one of the cheese that vegetarians cannot eat because it contains animal rennet.
Vegatarians can eat dairy products and eggs. Vegans don’t eat any meat or animal by products. This recipe is what it says it is, a yummy vegatarian side. I’m excited to take it to my family’s Christmas Eve party. I’ve been trying to eat a more vegatarian Monday-Friday. My grandpa was a dairy Farmer and I married a dairy Farmer. I just can’t see my self giving it up all together. Cut back? Sure. Just hits too close to home.
John Weaver says
milk is an animal byproduct.
God some people are so annoying. Omit what you want just shut up about it. If you feel the need to write that cheese is not vegan you need another hobby.
Freya Petersen says
I agree 100%. If you don’t like something in a recipe then go to another site an ideal which we hold dear. Vegan not vegan vegetarian not vegetarian animal by-products. It’s just silly. Just move on to another site.
Kim S. Meseck says
STRONGLY AGREE! STOP THE WHINING ALREADY VEGAN PEOPLE!
Ginny Ickle says
No, cheese does not always contain animal renin. Cheese without is just as nice, and it’s getting a lot easier to find, if you shop somewhere that caters to vegetarians at all.
If you don’t eat cheese, replacing the Parmesan with half-and-half nutritional yeast and ground almonds — mix together first, and mix in any other dry seasonings you’re using before dusting or dredgingthe carrot batons — gives a similar boost of umami and texture.
I’ve never used the multi color carrots, but wondered if they cook up the same as regular carrots. Thought it’d be pretty on the plate. Going to give this recipe a try. Thank you.
Multi coloured carrots would be nice in this recipe and they cook the same!
I followed this recipe to a T. While these are very tasty, they came out limp. Did I cook them too long or are they supposed to come out that way? Thank you for your response.
They are not going to be super stiff but they should also not be too limp. It sounds like they could have come out of the oven a little sooner.
Was this photo taken from your recipe? If so, what is the green garnish sprinkled on the carrots? I didn’t see it listed in the recipe. Thank you.
Yes it was and the green bits are chopped parsley.
Sandi Curry says
Actually you did not mention the parsley. I think I am going to try a little bit of cilantro.
Cilantro is also great!
I used fresh rosemary. It was so yummy!
What is the dipping sauce in your picture?
That is a chipotle-mayo dipping sauce; 1 chipotle chili in adobo, chopped, mixed into 1/4 cup mayo. Another good one is 1 tablespoon gochujang mixed into 1/4 cup mayo!
Thanks I was wondering the same thing about the sauce. Sounds delicious
I was hoping you would tell me what mandoline you use? I’d really appreciate it.
Lisa Schmidlin says
Can you please tell what mandoline you use?
These are wedges so don’t use a mandolin.
These are delicious! Thank you for a very tasty recipe.
Indiana Nana says
Wow tough crowd! They look very good.
Sharon Cogburn says
Oh these are so delicious and simple. We had them last night and my husband and I LOVED them. I loved the idea of a sauce. I didn’t have the ingredients on hand so I improvised using Chipotle chili powder. So good! We will definitely have these frequently!!
Just made these carrots tonite. A BIG hit! Adults and kids alike! Put them under the broiler for a few minutes after cooking to crisp up a little.
Loved these! Served them as a side dish and made the gochujang sauce. Added a bit of heavy cream, heated and drizzled it over the carrots to serve. Thanks for this one–never would have thought of fries from carrots.
Very Delicious Recipe !! Thanks For Sharing !!
John Weaver says
I cook sweet potato fries in a George Foreman Grill, works great, also cook Brussels Sprouts in there.
Melinda Wilcox says
I did change this up a bit to start….I blanched the whole peeled carrots til almost knife tip tender, and then sliced them which made it easy by hand. I omitted the cheese for this time and tossed them with 1 pressed garlic clove, kosher salt and olive oil. I used a convection oven which dried them out, making them very sweet and crisped them up. They were tasty and a bit hit. Thanks. Will try with cheese also.
Nancy J Britner says
Liked this version as I don’t like spicy or “hot” food. Thanks!
The Grocery Bag says
I really like your recipe it was totally different from other fries and I definitely folly your steps thank you for sharing the blog.
Yummy recipe. Tasty and healthy at the same time.
Lois Webb says
OMG! What a unique dish, My mouth is just full of water: incredible photos and fantastic use of ingredients. Nice dish to try at home. Thanks for sharing.
Rahul Dubey says
Till now I haven’t tried carrot recipes ever. But this looks delicious and I will definitely try this today for my dinner. Thanks for the beautiful recipe.
Nancy J Britner says
Presentation is important!
These Parmesan Roasted Carrot Fries seems delicious , same as French Fries . Thanks for sharing this recipe with us.
Offbeat Homestay in Uttarakhand says
These Parmesan Roasted Carrot Fries seems delicious , thanks for sharing this with us .
Sooo deliciious…just the BEST!
These are just the best! Thanks for sharing this incredible recipe.