The strangest thing happened when I was eating these baked carrot fries. I looked at John.e and said, “These taste like sweet potato fries.” And, he agreed. They were so delicious! But, there’s a problem with that – I don’t like sweet potato fries. Or do I? Now, I’m left with the task of trying sweet potato fries again to see if I do in fact like them. It could be, at least this is what I’m trying to convince myself of, that I do like them, but maybe I’m not a fan of that dip they are usually served with. Either way, the next time I’m out for dinner, I’ll order a side and give them another go.
Now, back to these oven-baked carrot fries. There’s just something super satisfying about these fries. The nutritional content of carrots is much better than potatoes, so there’s certainly less guilt factor when eating these. But, put all of that health-nut stuff aside, I love the idea of having something different as a side dish. The same old potato, rice, or salad side can become rather boring very quickly. And, trust me, Dear Reader, there is nothing boring about these carrot fries!
Carrots are naturally sweet, but when you bake them, they further release their natural sugars and the sweet carrot flavour intensifies. They transform into something that’s soft and chewy with crunchy, charred ends, and takes on whatever seasonings you like to add.
For the purpose of my dinner; I was serving real chicken for me and vegetarian chicken for John.e, seasoning these carrots with thyme seemed just right. You may most certainly pair your carrots with seasonings such as sage, rosemary, or dill. Those are certainly traditionally paired with carrots.
Baked Carrot Fries with Thyme
- 3 large carrots, peeled, and thinly sliced
- 2 tablespoons vegetable oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 400 degrees.
Add the thinly sliced carrots to a large bowl. Toss with all of the other ingredients.
Spread carrots evenly on a large baking sheet; be careful not to overlap.
Bake for 30 minutes; toss at the 20 minute mark.
Remove from baking sheet to a paper towel lined plate to get rid of the excess oil.