Carrot Fries
Each week when I go to the supermarket, I always pick up a bag of carrots. To me, they are the perfect back-pocket veggie to keep on hand and I love cooking them in super simple ways—like my Easy Sauteed Carrots and these Roasted Carrot “Fries”. Okay, these roasted carrots are not crispy, crunchy fries, but they are fry shaped, which make them extra fun for toddlers! And they are great for dipping and easy for babies and kids to hold.
Ingredients You Need
To make these super simple carrots, you’ll need the following ingredients. It’s really so easy and is a great recipe to keep in your back pocket since it doesn’t require anything special or fancy!
Carrots Olive oil Salt
TIP: This carrot recipe is just about as simple as they come. It’s a great way to serve up Vitamin A to the kids, as well as fiber.
Step-by-Step Instructions
Here’s the super simple process involved in making this carrot recipe for kids…and the rest of the family too! Scroll down to the bottom of the post to see the full recipe. TIP: Spread these out as much as you can while they roast to help them cook evenly.
Can I serve these carrots to a baby as finger food?
These are a great BLW finger food and are a perfect shape for a baby to self-feed. I’d recommend omitting the salt. As a baby gets older and can use their pincer grasp to pick up smaller foods like peas, you can chop them up into a dice. Sometimes babies can stick a whole roasted carrot stick into their mouth, so keep an eye out to help if that happens.
What goes well with these carrots?
The naturally sweet flavor of carrots is intensified in the oven, and the shape makes them perfect for dipping into ketchup, Ranch, or another favorite sauce. They pair really well with burgers, chicken tenders, or nuggets. And I also love to send them in lunches for the kids to eat cold or at room temperature.
Can I make these roasted carrots ahead?
Yes, there are two options. To prep these ahead, clean and chop the carrots into sticks and store in an airtight container in the fridge for up to 5 days. You can also make the entire recipe, let cool, and store for 3-5 days. Serve the leftovers warmed, at room temperature, or chilled according to how everyone likes them. TIP: They are a great option to pack in the kids lunches or to enjoy on top of a salad yourself!
Can I use this recipe to make Roasted Baby Carrots?
Sure thing. You can cut the baby carrots into similar matchstick sizes or leave them whole and increase the baking time to closer to 35 minutes, testing them around 30 to see how soft they are (or aren’t). Bake until tender all the way through.
Tips for Making the Best Roasted Carrots
Try to cut the carrots to a similar size so they bake evenly. Coat the carrots with olive oil well by tossing around the pan. Spread the carrots out so they aren’t overlapping so they bake well, and use a second sheet pan if needed to achieve this. Add additional flavor by sprinkling with sesame seeds, Everything Bagel seasoning, cumin or even cinnamon. Serve with a dip such as ketchup, Ranch, or honey. You can adjust the salt if you’re serving this to a baby—or even top with coarse salt for the adults in the house for extra flavor. You may also like my Favorite Carrot Recipes for Kids, Carrot Puree, my Buttered Baby Carrots, Quick Sauteed Carrots, and my Healthy Carrot Cake Muffins.
I’d love to hear your feedback if you try making these for your family, so please comment below!
