I love party food, but unfortunately, it does not love me! If you are looking for a healthy, snackable, low-carb option with big flavor, then these roasted carrot fries are for you! Tender-crisp, caramelized carrots with a creamy, savory dipping sauce. These are perfect for holiday or game day parties, or just for snacking at home!
Here’s what you need for the carrot fries:
Here’s what you need for the creamy garlic and herb dip:
I usually have a bulb or two of whole roasted garlic in my fridge. It is a secret weapon when I need to inject big, aromatic flavor into bland foods! Not to mention, it’s extremely economical!
How to roast whole garlic:
Slice off the top 1/3 of the bulb, exposing most, if not all of the cloves. Place the garlic on a sheet of aluminum foil, then drizzle a generous amount of olive oil over the top. Close the foil, then place in a 400 degree oven for 40-50 minutes.
The garlic cloves will be golden brown and fork tender. Wait for it to cool slightly before handling.
Use the entire bulb of garlic in the creamy garlic and herb sauce.
Pluck out the cloves and place them in a medium mixing bowl with the mayonnaise. Use the back of a fork to smash the cloves into the mayo until as smooth as possible.
Toss in the minced herbs, salt and pepper and give the sauce a whisk.
Make sure the melted butter has cooled a bit before adding it in. Once the butter is in, give the sauce a taste and make adjustments if needed. Keep the sauce to the side while the carrots are roasting. If you are making the sauce ahead of time, keep it refrigerated in an airtight container. The butter in the sauce will firm up as it chills, so just bring it out a half hour or so before serving to soften it back up.
This dipping sauce isn’t only delicious with carrot fries! I enjoy it with practically any veggies, roasted salmon, chicken, or as a sandwich spread!
Make the carrot “fries.”
Cut the carrots in half horizontally. Cut the thicker half near the top into fours and the thinner bottom half into two fries. Depending on the size of the carrots you find, the amounts of cuts may vary. Just try to make each fry as close to the same size as possible so that they cook at the same rate.
Toss the carrots in olive oil and salt and place them on a large sheet pan lined with parchment. Make sure they have space. If they are too close, they will not brown properly. You may even need to use 2 sheet pans.
Roast at 425 degrees for 22 minutes.
They will be cooked through but still slightly crisp. And unlike the way I normally roast veggies, I don’t toss these at all during the cook time. I find giving them the full 22 minutes, uninterrupted makes the best caramelized, crisp fries. If desired, toss in fresh grated parmesan while still hot to give the carrots a nutty, salty bite!
Other recipes to try:
- Crispy Parmesan Roasted Cauliflower
- Lemony Garlic Roasted Broccoli
- Vanishing Garlic and Herb Roasted Potatoes
Roasted Carrot Fries with Creamy Garlic and Herb Dip
Ingredients
For the Carrot Fries
- 2 pounds whole carrots
- 2 tbsp evoo
- 1/2 tsp kosher salt
For the Garlic and Herb Dip
- 1 bulb garlic
- olive oil
- 1/2 cup mayonnaise
- 1/2 tbsp fresh rosemary minced
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter melted and cooled
Instructions
Make the Roasted Carrot Fries
- Preheat the oven to 425 degrees. Peel the carrots and if they are very large, cut them in half horizontally. Then, cut each segment into halves or fourths, vertically, depending on their thickness. They should be about 1/2 to 3/4 inch thick. Toss the carrots in the olive oil and salt then arrange them on a large sheet pan that has been lined with parchment. Make sure each carrot has its own space and they are not crowded. You may even need to use 2 pans. Roast the carrots for a full 22 minutes, without tossing. Serve with the garlic and herb sauce.
Make the Roasted Garlic and Herb Sauce
- Preheat the oven to 400 degrees.Slice the bulb of garlic horizontally about 1/3 of the way from the top to expose the cloves. Place the garlic with the exposed cloves facing up, on a sheet of aluminum foil. Discard the top 1/3 of the bulb. Drizzle the exposed cloves generously with olive oil, then close the foil around the bulb.Roast the garlic for 40-50 minutes, until the cloves are golden brown and fork tender. Once the garlic is cool enough to handle, pluck out the roasted cloves and place them in a mixing bowl with the mayo. Use the back of a fork to smash the garlic into the mayo until no large chunks of garlic remains. Whisk in the fresh rosemary, salt, pepper and melted butter.