This recipe started as sweet potato fries but something about Roasted Carrot Fries seemed more whimsical and fun. To be fair, you could make these as sweet potato fries, but I tried them both ways and I really preferred the flavor of the carrots for this recipe. Now if you know me, you know I don’t like french fries. I know. It’s one of those things that makes people not trust you anymore after you tell them. I don’t hate them like I do cucumbers, I just don’t really enjoy them. Unless they’re loaded with enough stuff or sweet potato fries then I’m definitely in. Regardless, I decided to attempt to whip together some type of loaded fries while watching football on Sunday. With the ingredients that I had at home and whatever was in my mind, I went a (not so shockingly) different direction.
The carrots are simply roasted with olive oil and salt and then tossed with sumac after they are taken out of the oven. I realize sumac is not an everyday spice for most people but if you buy it, I swear it will become one. It’s citrusy and earthy and just so good. The carrots are roasted at a high temperature to achieve a crispy exterior to mimic fries. The fries are served on top or alongside a tahini cream. The tahini cream is a simple combination of non-dairy yogurt (still loving Culina coconut milk yogurt) and tahini. Now the toppings are what take this over the edge. The drizzle of sweet and sour pomegranate molasses, fresh herbs, toasted sesame seeds, and non-dairy feta cheese. You can serve these loaded fries on top of the tahini cream or on the side.
As with any of my recipes, flex where you want/need. Substitute non-dairy yogurt and cheese for dairy based Greek yogurt and feta cheese. If you’d prefer to make these as sweet potato fries, just substitute out the carrots for sweet potatoes but if I were you, I’d shake it up a bit and serve roasted carrot fries instead.Print
Roasted Carrot Fries
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Roasted carrot “fries” topped with fresh herbs, toasted sesame seeds, and pomegranate molasses, served with a creamy tahini dipping sauce.
- 12 oz. of carrot sticks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3/4 cup non-dairy yogurt
- 1 tablespoon tahini
- 1/2 teaspoon salt
- Drizzle of pomegranate molasses
- Mint or basil, roughly chopped
- Toasted sesame seeds
- Non-dairy feta cheese
- Preheat oven to 425 and line a sheet pan with parchment paper.
- Toss carrots with olive oil and salt and spread onto a prepared sheet pan.
- Roast carrots for 20-25 minutes until beginning to brown.
- While carrots are roasting, combine all tahini cream ingredients in a bowl and prepared toppings.
- To serve, top carrot “fries” with a drizzle of pomegranate molasses, chopped herbs, sesame seeds, and non-dairy feta cheese. Dip into tahini cream or serve on top of the tahini cream as seen in the photos.
Substitute sweet potato if you prefer sweet potato fries.
Substitute non-dairy yogurt for dairy based Greek yogurt.
- Prep Time: 5
- Cook Time: 25
- Category: Appetizer
Keywords: carrot fries, roasted carrots, loaded fries, appetizers
So easy and delicious! The kiddos wanted second helpings! Definitely a keeper!
Thank you! So glad y’all enjoyed!