[heart_this] · · 73 Comments
Sweet roasted carrot fries covered with crispy parmesan cheese!
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
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6
Sweet roasted carrot fries covered with crispy parmesan cheese!
ingredients
- 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
directions
- 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.
Note: I use a mandolin to easily slice the carrots into fries.
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.)
Nutrition Facts: Calories 119, Fat 5g (Saturated 1g, Trans 0), Cholesterol 6mg, Sodium 233mg, Carbs 14g (Fiber 4g, Sugars 7g), Protein 4g
Nutrition by: 
Similar Recipes:
Crispy French Fries
Crispy Parmesan Roast Potatoes
Sweet Potato Wedges
Crispy Baked Avocado Fries
Crispy Baked Asparagus Fries
Crispy Baked Eggplant Fries with Marinara Dipping Sauce
Crispy Baked Parmesan Zucchini Fries with Marinara Sauce
Crispy Baked Portobello Mushroom Fries
Crispy Baked Onion Rings
Crispy Baked BBQ Onion Rings
Crispy Prosciutto Wrapped Asparagus Fries
Crispy Baked Pickle Fries
Crispy Lemon Parmesan Zucchini Chips with Basil Aioli
Parmesan Roasted Acorn Squash
Get ALL 17 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!
Reader Interactions
Comments
Unknown says 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!
Reply
- Anonymous says
parmesan cheese will need to be replaced as not vegetarian always contains animal rettin
Reply
- Michele says
What did you use in place of parm cheese?
Reply
- Ashley says
The cheese is vegetarian as it does not contain MEAT. However, it is not vegan.
Reply
- 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.
Reply
- Val says
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.
Reply
- John Weaver says
milk is an animal byproduct.
Reply
- Justin says
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.
Reply
- 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.
Reply
- Kim S. Meseck says
STRONGLY AGREE! STOP THE WHINING ALREADY VEGAN PEOPLE!
Reply
- Melody Pizzi says
😂😂😂 exactly.
Reply
- 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.
See AlsoBibimbap Inspired Beef Stir FryCreamy Calabrian Chili Pappardelle with Sausage & Fennel - The Original Dish10 Classic British Biscuits to Pair With TeaCrispy Curry Vegetable Wontons (Vegan Recipe)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.
Reply
- Holly villefranche says
you could just replace the cheese with one you deem appropriate. no need to keep on it. just change the cheese to what you like. the result will probably be a bit different however.
Reply
- ellen says
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.
Reply
- kevin says
Multi coloured carrots would be nice in this recipe and they cook the same!
Reply
- holly M Villefranche says
I bought multi colored carrots and will try this recipe w them.
Reply
- Lori says
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.
Reply
- kevin says
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.
Reply
- Susan says
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.
Reply
- kevin says
Yes it was and the green bits are chopped parsley.
Reply
- Sandi Curry says
Actually you did not mention the parsley. I think I am going to try a little bit of cilantro.
Reply
- kevin says
Cilantro is also great!
Reply
- Rachel says
I used fresh rosemary. It was so yummy!
Reply
- Summer says
What is the dipping sauce in your picture?
Reply
- kevin says
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!
Reply
- Leslie says
Thanks I was wondering the same thing about the sauce. Sounds delicious
Reply
- Lisa says
I was hoping you would tell me what mandoline you use? I’d really appreciate it.
Reply
- Lisa Schmidlin says
Can you please tell what mandoline you use?
Reply
- Flora says
These are wedges so don’t use a mandolin.
Reply
- Barb says
These are delicious! Thank you for a very tasty recipe.
Reply
- Indiana Nana says
Wow tough crowd! They look very good.
Reply
- 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!!
Reply
- Louise says
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.
Reply
- Ginna says
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.
Reply
- Veenas says
Very Delicious Recipe !! Thanks For Sharing !!
Reply
- John Weaver says
I cook sweet potato fries in a George Foreman Grill, works great, also cook Brussels Sprouts in there.
Reply
- 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.
Reply
- Nancy J Britner says
Liked this version as I don’t like spicy or “hot” food. Thanks!
Reply
- 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.
Reply
- munchkin says
Yummy recipe. Tasty and healthy at the same time.
Reply
- 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.
Reply
- 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.
Reply
- Nancy J Britner says
Presentation is important!
Reply
- Samantha says
These Parmesan Roasted Carrot Fries seems delicious , same as French Fries . Thanks for sharing this recipe with us.
Reply
These Parmesan Roasted Carrot Fries seems delicious , thanks for sharing this with us .
Reply
- Roots11 says
Sooo deliciious…just the BEST!
Reply
- JOI says
These are just the best! Thanks for sharing this incredible recipe.
Reply
- Stephannie says
Can you air fry these like potatoes?
Reply
- kevin says
Yes you can!
Reply
- anastasia says
Thanks for the tasty recipe.
Reply
- Deanna says
My oven is ‘dead’ so I am going to boil the carrots and then put them on a sheet pan on the BBQ to crisp up Basting them with garlic butter…sounds like a good alternative to me.
Reply
- Grace Fair says
I’ve never made this recipe ,but l made the roasted vegetables & l love them so l know l would like these ,,
Reply
Trackbacks
[…] 7. Parmesan Roasted Carrot Fries […]
Reply
[…] View the recipe at Closet Cooking […]
Reply
[…] night I made theseParmesan Roasted Carrot […]
Reply
[…] Parmesan Roasted Carrot Fries […]
Reply
[…] Parmesan Roasted Carrot Fries […]
Reply
[…] Another great Easter appetizer with carrots is – Parmesan Roasted Carrots – a great snack idea for people who love cheese, and I know there are a lot of you there. So, go and try it and check out the recipe here. […]
Reply
[…] |Carrot Fries? We are excited to try these […]
Reply
[…] Go to details: https://www.closetcooking.com/parmesan-roasted-carrot-fries/?crlt.pid=camp.tbDPbRkjgSK2 […]
Reply
[…] In many cases, you will find that they have made it even easier than you and can provide you with a delicious, fresh, tasty, and nutritious dish that tastes fantastic! Reference closetcooking. […]
Reply
[…] Credit to: Closet Cooking […]
Reply
[…] Parmesan Roasted Carrot Fries: This might count as a fall vegetable recipe, but we enjoy them all year long. Sometimes a meal just demands fries on the side, and making them together means we’re also getting a serving of veg. I often leave of the parmesan if I don’t have it. They won’t be as crispy, but they’re still delicious. I also like to add a pinch of cumin, if I feel like going off script. […]
Reply
[…] fiery potato wedges are seasoned with cayenne pepper, paprika, and onion and garlic […]
Reply
[…] fiery potato wedges are seasoned with cayenne pepper, paprika, and onion and garlic […]
Reply
[…] Get the Recipe @ closetcooking […]
Reply
[…] Obtenez la recette @ closetcooking […]
Reply
[…] 26. Parmesan Roasted Carrot Fries […]
Reply
[…] Featured recipeFrench carrot saladChange the flavorSesame ginger carrot saladMake it crispyParmesan roasted carrot fries […]
Reply
[…] but the stained glass is worth it here. • This arugula salad recipe • Parmesan roasted carrot fries • Great garden inspiration here • This adorable idea for a multi-colored frosting […]
Reply
[…] recipeParmesan carrot friesStick with the basicsBrown butter honey-glazed carrotsDitch the ovenButtered carrots and […]
Reply
[…] Find Your Recipe Here- Parmesan Roasted Carrot Fries […]
Reply
[…] Get Recipe […]
Reply
