Spiralized Carrot Fries

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Spiralized Carrot Fries

While these aren’t your traditional crispy fries, they have that savory fry flavor and are a healthy, veggie-packed way to accompany a meal (like a burger!) you’d normally serve fries with. Ditch the boring raw carrot side and make these curly (spiralized) carrot fries!

Spiralized Carrot Fries

I’m always looking for ways to get creative with vegetables and replicate the same flavors in comfort foods, using vegetables. That’s kind of my niche, right? A big bowl of spaghetti using just zucchini, for instance.

Spiralized Carrot Fries

Here, I’m taking carrots, spiralizing them, tossing them with simple seasonings, and oven baking them so they’re hearty, slightly crunchy, and texturized enough to satisfy those side fry cravings (well, almost!)

Carrots are an underrated vegetable and for so long they just existed as a garnish, in cole slaws, and on crudite platters. But now, they’re getting the credit they deserve, as a hearty side! Yes, carrots can be hearty!

They’re oven baked, so they get slightly crispy and the sweet flavors of the carrots really come out. I served them simply with ketchup!

Spiralized Carrot Fries

This recipe was inspired by my friend Liz Moody’s cookbook, Healthier Together, where she slices carrots and oven bakes them as thick cut fries, serving them with a blackberry ketchup. I loved this recipe so much and wanted to do a similar concept, using spiralized carrots, shoestring style! So, thanks for the inspiration, Liz!

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Nutritional Information & Recipe

Spiralized Carrot Fries

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 2 large carrots Blade D, noodles trimmed
  • 1 tablespoon arrowroot powder
  • salt
  • 2 tablespoons avocado oil
  • 1/4 teaspoon dried thyme

Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • Place the carrot slices in a large zip-top bag, along with the arrowroot powder and salt. Seal the bag and shake so each fry is coated in a thin layer of arrowroot powder. Add the oil to the bag and shake again to coat evenly.
  • Arrange the fires on the prepared baking sheet in an even layer, spacing them apart. Bake for about 10 minutes until one side starts browning, then flip and cook until golden all over, about 10 minutes more. Turn off the oven, crack the door, season with thyme, and let the carrots cool inside for about 10 minutes. Arrange the fries on a large serving plate.

Spiralized Carrot Fries

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6 comments

Lauren says:
I normally have great luck with Alli’s recipes but not this one. There was way too much oil for the amount of carrot spirals (I had 200g worth) and they ended up soggy instead of crispy, though the outer carrot fries on the plan completely burned and hardened. I felt like these would have been better with a C blade but it’s hard to find carrots that big.
Meaghan says:
Give it a try on Blade C, Lauren! We'd love to hear what you think. Also, try low and slow and less oil. Your over may be more powerful than the one we used to test!
Nonna Donna says:
I've been sheltered in my home for 6 weeks. I have the carrots. I don't have the arrow root powder or the avocado oil. What can I use? Whole wheat flour? Olive oil?
Meaghan says:
While we haven't tried any of those, we always encourage experimenting! If you do give it a shot please let us know.

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