Oven-Roasted Carrot Fries with Creamy Garlic Dipping Sauce offer a healthy and flavorful alternative to traditional potato fries. These vibrant, sweet carrots are roasted until caramelized and served with a rich, garlicky sauce that enhances every bite.

Why You’ll Love This Recipe

These carrot fries are crisp on the edges, tender in the center, and naturally sweet. Roasting brings out their depth of flavor, while the garlic dipping sauce adds a creamy, savory contrast. They’re easy to prepare, kid-friendly, and perfect as a snack, appetizer, or side dish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Carrots
Olive oil
Paprika
Garlic powder
Salt and pepper
Plain Greek yogurt or sour cream
Mayonnaise
Fresh garlic
Lemon juice

directions

Preheat oven to 425°F (220°C).
Peel carrots and cut them into fry-like sticks.
Toss the carrots in olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a parchment-lined baking sheet.
Roast for 20–25 minutes, flipping halfway, until golden and slightly crisp.
While roasting, prepare the garlic dipping sauce: mix Greek yogurt or sour cream with mayonnaise, minced garlic, and lemon juice. Stir until smooth.
Serve the carrot fries hot with the sauce on the side.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Add cumin or chili powder for a spicier kick.
Use honey and cinnamon instead of savory seasonings for a sweet version.
Substitute parsnips or sweet potatoes for the carrots.
Use vegan mayo and dairy-free yogurt for a plant-based sauce.

storage/reheating

Store roasted carrots in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness. The dipping sauce can be refrigerated for up to 4 days.

FAQs

Do carrot fries get crispy?

They crisp up on the edges, though they remain softer than regular fries due to their water content.

Can I use baby carrots?

Yes, but they should be sliced lengthwise for even roasting.

Is the dipping sauce necessary?

No, but it adds a delicious creamy contrast to the sweet carrots.

Can I air-fry the carrot fries?

Yes, air-fry at 400°F (200°C) for about 15–18 minutes, shaking halfway through.

Are these suitable for meal prep?

Yes, both the fries and sauce can be made ahead and stored separately.

What are the best carrots to use?

Standard large carrots work best as they’re easier to cut into fries.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I skip the mayonnaise?

Yes, increase the yogurt or use a dairy-free alternative.

Will the carrots burn?

They won’t if spread in a single layer and monitored near the end of cooking.

How do I make the fries spicier?

Add cayenne pepper or chili flakes to the seasoning mix.

Conclusion

Oven-Roasted Carrot Fries with Creamy Garlic Dipping Sauce provide a nutritious and delicious way to enjoy vegetables. With their natural sweetness, savory seasoning, and rich dipping sauce, they’re a standout side or snack for any occasion.

Oven-Roasted Carrot Fries with Creamy Garlic Dipping Sauce

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Garlic Butter Hasselback Potatoes with Rosemary and Parmesan are thinly sliced roasted potatoes filled with savory garlic butter, fresh rosemary, and a golden Parmesan crust. This elegant side dish is crispy, aromatic, and full of flavor.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

4 medium russet or Yukon Gold potatoes
4 tablespoons unsalted butter
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste

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Instructions

Preheat oven to 425°F (220°C).
Wash and dry the potatoes. Slice each potato thinly across the top, stopping just before cutting through the bottom to keep them intact.
In a small saucepan, melt butter with minced garlic and chopped rosemary over low heat.
Place the sliced potatoes in a baking dish. Drizzle with olive oil and brush generously with garlic butter, making sure to get between the slices.
Season with salt and pepper to taste.
Roast for 45–60 minutes, basting with the garlic butter every 15–20 minutes.
In the last 10 minutes of baking, sprinkle grated Parmesan cheese over the tops of the potatoes.
Continue roasting until the potatoes are golden brown and crispy on the edges. Serve hot.