Baked Carrot Fries with Sriracha Mayo
Baked Carrot Fries with Sriracha Mayo make a great gluten-free appetizer or side for your meal. Served with a spicy sriracha mayo, these baked carrot fries are full of flavor! A fun and easy way to get your veggies on your plate and love them, too. Gluten-free and dairy-free with a vegan option.
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Servings: 4 servings
Ingredients
For the Baked Carrot Fries:
- 1 lb carrots (4-5 large carrots, peeled)
- 1 tbsp avocado oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup fresh parsley (chopped)
For the Sriracha Mayo:
- 1/4 cup mayonnaise (or vegan mayo)
- 1-2 tbsp sriracha sauce (to taste)
- 2 tsp lemon juice
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Cut peeled carrots into 4 inch long pieces that are no larger than 1/4 inch wide.
- Place carrot sticks, avocado oil, cumin, salt and pepper on the baking sheet. Toss to coat the carrot sticks completely.
- Bake carrots at 425F for 25-30 minutes, until carrots are cooked through and crispy on the outside. Flip the carrot fries at about the 15 minute mark.
- While the carrot fries are baking, making the sriracha mayo. Stir together mayo, sriracha, lemon juice and garlic powder. Adjust the amount of sriracha based on your preferences.
- Serve carrot fries with fresh parsley and sriracha mayo dip.
Notes
- You want to make sure you cut your fries all in same shape and size so that they cook evenly.
- Smaller is better in this case. Cut your carrot fries to be about 1/4 inch width maximum. They'lll bake up and crisp better that way. Cut them larger and you'll have more of a roasted carrot than a carrot fry. Which is delicious, just not what we're going for here.
- You don't necessarily have to peel your carrots, but I do. If you don't want to peel your carrots, make sure you purchase organic carrots and scrub them good to remove any loose grit and dirt. Let dry completely before proceeding with the recipe. Like I said, I'm a fan of peeling my carrots.
- Try not to crowd your carrots on the baking sheet. If they are too close together, they won't get crisp.
- You can use other oils besides avocado oil for this recipe. Since we're baking at 425F you want to choose an oil that has a high smoking point. If you haven't given avocado oil a try yet, do it! It's my favorite oil to cook with. It's versatile and doesn't have a strong taste like some other oils.
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