Carrot Fries

You’ve met the french fry. Now it’s time to meet his weight-lifting, marathon-running, personal-training cousin: The carrot fry.

If you haven’t gotten into the world of baked vegetables, you don’t know what you’re missing. It’s an incredible new way to experience veggies and carrots are a great place to dip your toe into the water. You can bake whole carrots, but if you want to hone in on that crisp, crunchy texture, carrot fries are the way to go. Do they taste like french fries? No. But that doesn’t mean they’re not delicious. And they’re a cinch to throw together.

Carrot Fries


  • 6-8 large carrots
  • Coconut or Extra Virgin Olive Oil
  • Sea Salt or Pink Himalayan Salt
  • 1 Teaspoon Basil
  • 1 Teaspoon Oregano

Begin by washing the carrots and slicing them into slivers. Arrange them on a baking pan and coat with a drizzle of oil and a sprinkling of salt, Basil and Oregano. Bake at 375° for 10-15 minutes, depending on desired crunchiness.


All writing and images copyright © 2015 Rachel Elise Weems Woods

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