The strangest thing happened when I was eating these. They are so delicious! But, there’s a problem with that, Dear Reader. You see, I don’t like sweet potato fries.
Or do I? Now, I’m left with the task of trying sweet potato fries again to see if I do in fact like them. It could be, at least this is what I’m trying to convince myself of, that I do like them, but maybe I’m not a fan of that dip they are usually served with. Either way, the next time the opportunity presents itself, I’ll give them another try.
I have cooked with sweet potato before and I’ve liked it. I can’t say that I loved it. To be honest, I think it’s more a mind of matter kind of thing. Sweet. Potatoes. I’m not a fan of sweet things. Give me salty!!!! It could be that I can’t quite get past potatoes being sweet. Who knows!?
Why Carrot Fries?
Now, back to these Oven Baked Carrot Fries. There’s just something super satisfying about these fries. The nutritional content of carrots is much better than potatoes, so there’s certainly less guilt factor when eating these.
But, put all of that health-nut stuff aside, I love the idea of having something different as a side dish. The same old potato, rice, or salad can become rather boring very quickly. And, trust me, Dear Reader, there is nothing boring about these carrot fries!
Carrots are naturally sweet, but when you bake them, they further release their natural sugars and the sweet carrot flavour intensifies. They transform into something that’s soft on the inside with a chewy skin. And then there’s those charred end bits! Yum!
Fries need Ketchup, right?
I’m going to go with a straight-up hard no for that! Yes, potato fries without ketchup is unfathomable, but carrot fries do not pair well with ketchup at all. If you are a dipper and you need a dip for these fries, I would suggest something like a garlic aioli or my Garlic and Herb Dip.
The sweetness in ketchup completely throws off the earthiness in a simple baked carrot. It’s best to stick to sauces or dips that would compliment the sweetness rather than intensify it. I have a Creamy Whipped Feta that would be absolutely perfect with these fries!
The plain and simple truth is that these carrots don’t need any dip or sauce. They are just perfect on their own. But, who wants to sit down with a big plate of carrot fries? I think these work best as a side dish. So, the only thing you need to worry about is what are you going to serve them with?
My suggestions are as follows – keep in mind that these are flavored with fresh thyme leaves, so they would pair best with earthy, herby mains! I would suggest Garlic Butter Chive Pork Chops or my Oven Baked Chicken Quarters.
Oven Baked Carrot Fries
The simplicity of these Oven Baked Carrot Fries is what makes them so delicious. With a little salt and pepper to season and some fresh thyme, this is a side dish everyone will love! Prep Time10 minsCook Time30 minsTotal Time40 minicourse: Appetizer, Side DishCuisine: North American Servings: 4 servings Calories: 86kcal Author: Lord Byron’s Kitchen
- 3 large carrots, peeled, and thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves
- Preheat the oven to 400 degrees.
- Add the carrots to a large bowl. Toss with all of the other ingredients.
- Spread carrots evenly on a large baking sheet; be careful not to overlap.
- Bake for 30 minutes; toss at the 20 minute mark.
- Remove from baking sheet to a paper towel lined plate to get rid of the excess oil.
- Serve immediately.
Serving: 0g | Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9104IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg