I bought the most BEAUTIFUL bunch of carrots in all shades of reds and yellow and oranges the other day, and after slicing them up to make carrot sticks for nibbling, it occurred to me that the carrots sticks were quite similar to french fries in shape, and thusly – since they are a root vegetable, just like potatoes — would in fact become excellent carrot fries, providing some color on the plate, a more generous dose of nutrition and, a nice change of pace from raw carrots. And thusly, I made these carrot fries with sriracha sauce. Yeah, you try and correct thusly, you autocorrect, you.
I didn’t get to photograph the pretty multi-colored ones, so you will just have to take my word that they were lovely to look at, and try them yourself. But I then made them with regular carrots (P.S. because pre-cut carrot sticks are so readily available in markets, these become ridiculously easy to make.) They did not make it through the photo shoot.
They won’t get totally crispy, like Idaho or all-purpose potato fries will. They are more like sweet potato fries, a little bit pliable, but what you sacrifice in crispiness you get back in flavor and also nutrition. Not kidding – because these are baked, because they use such a small amount of oil, and because carrots are rock stars in terms of beta-carotene, fiber, vitamin K, potassium and antioxidants, the words fries suddenly presents itself anew as a healthy food.
Oh, shoot, did I forget to mention the Sriracha Sauce for dipping? Yeah, that’s not a health food, per se. I guess if you wanted to make it with all Greek yogurt, and skip the sour cream, it would be. Hmmmmm…..nah, I’m probably not going to do that.
Carrot Fries with Sriracha Sauce
- 1 pound carrots preferably multi-colored, peeled and cut into sticks
- 2 tablespoons olive oil
- Kosher or coarse salt to taste
- Sriracha Mayo to serve
- Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with nonstick spray, or line it with parchment paper.
- Place the carrots on the tray, drizzle with the olive oil, spread them out so they are not touching, and sprinkle with salt. Roast for about 25 to 30 minutes, until browned in spots and tender. These will not crisp up in the way of regular all-purpose potato fries; they will remain a bit soft, more like sweet potato fries. Serve hot, on their own, or with Sriracha Mayo or ketchup or an aioli or any other dipping sauce that you've got your eye on.
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