These Crispy Baked Carrot Fries taste just like sweet potato fries, are done in 20 minutes and are dipped in a dreamy Harissa Tahini Dip!
The best ideas seem to strike seconds after I’ve cleaned the entire house and my brain seems to want to make it a complete mess again. Last week I made some epic black bean burgers after one of these sessions and while they were baking realised that I wanted something alongside them…other than french fries. A quick scan of my post-apocalyptic bare fridge presented nothing except beautiful fresh farmer’s market carrots. The idea for carrot fries struck. I wasn’t crazy right? 20 minutes later eating these piping hot off the baking sheet proved that I probably was crazy – in the best kind of mad genius way. Hello to my new fries addiction!
These carrot fries went with my burgers perfectly. The sweetness complimented the smokiness of the burgers and also provided a nice and light crunchy bite in contrast. The shoestring cut is my fav (more crunch) but you could definitely cut them thicker and bake them for maybe 5 more minutes. They are so similar to sweet potatoes fries except (dare I say it?) could be better since they are done in 15 minutes!! Whaaaaat. I’m used to pacing in front of my oven for 30-40 painful minutes waiting on sweet potato fries and in the space of time it would take me to make the dipping sauce and “taste test” it about a billion times these babies were done.
Speaking of the harissa tahini dip…FRIENDS. I have made this over and over since finishing it. I am smothering it on everything. My fries. My burgers. Homemade molasses bread. Eating it with a SPOON. It’s smooth, it’s spicy, and it has an intense smokiness that just seems to be great with everything. Could this be the new coconut oil for me? Pro-ba-bly.
The truth is, anything smothered in delicious fragrant coconut oil , garlic and rosemary will probably taste amazing. Roasted root vegetables are amazing full stop. Yet these carrot fries still managed to take it over the top. If you are a sweet potato fanatic like myself you’ll totally fall in love with these. They are sweet like sweet potatoes, crazy beautiful in colour and similarly disappear from your plate in 10 seconds flat. I want to tell you to share these but I may have had great difficulty doing so.
OK, I did not share them. I did let the Mr. taste about 5 pieces. Then made up some excuse about being the only vegetarian in the household, woe is me, please let me have the rest of the carrot fries.
I know, BUT CARROT FRIES. When you make them, you’ll understand. #teammine.
If you try these Baked Carrot Fries with Harissa Tahini Dip please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
RELATED RECIPES
Sweet Potato Fries
Ingredients
Harissa Tahini Dip:
- 1/4 cup tahini
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon harissa paste
- 2 tablespoons water
- 2 tablespoons lime juice
- 3 cloves garlic , chopped
Carrot Fries:
- 1 pound carrots
- 2 tablespoons coconut oil
- a sprig rosemary , chopped
- salt & pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
Instructions
Harissa Tahini Dip
- Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.
Carrot Fries
- Preheat your oven to 425 degrees F. Line a baking sheet with a silicone mat or greased foil.
- Peel and slice carrots into matchsticks “fries”.
- Add the carrot fries to baking sheet. Mix the coconut oil, rosemary, salt, pepper, red pepper flakes and garlic powder into the fries by massaging into fries with your hands.
- Bake for 20 minutes until fries are crispy. Add more salt and pepper to taste.
- Serve with Harissa Tahini Dip and enjoy!
Carrot Fries with Harissa Tahini Dip
Ingredients
Harissa Tahini Dip:
- 1/4 cup tahini
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon harissa paste
- 2 tablespoons water
- 2 tablespoons lime juice
- 3 cloves garlic chopped
Carrot Fries:
- 1 pound carrots
- 2 tablespoons coconut oil
- a sprig rosemary chopped
- salt & pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
Instructions
Harissa Tahini Dip
- Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.
Carrot Fries
- Preheat your oven to 425 degrees F. Line a baking sheet with a silicone mat or greased foil.
- Peel and slice carrots into matchsticks “fries”.
- Add the carrot fries to baking sheet. Mix the coconut oil, rosemary, salt, pepper, red pepper flakes and garlic powder into the fries by massaging into fries with your hands.
- Bake for 20 minutes until fries are crispy. Add more salt and pepper to taste.
- Serve with Harissa Tahini Dip and enjoy!
Nutrition
Carrot Fries with Harissa Tahini Dip https://jessicainthekitchen.com/baked-carrot-fries-harissa-tahini-dip/ April 4, 2016
Here’s a list of what you should cook this April based on what produce is in season in April for fresh, delicious and healthy recipes.
Happy April friends! I’m back again with another “What to Cook This April: Produce in Season”. I love it because it’s also helping me with preparing some yummy dishes to share with you guys. Now that it’s officially spring (THAT was fast) and the showers of rain have begun for me already, I’m all for the bright, beautiful and seasonal food.
Curious as to what produce is in season in April? Here are my favourites:
Asparagus
Pictured: Garlic Roasted Asparagus (Step-by-Step)
I have completely fallen in love with Asparagus! I’ve been roasting them, pureeing them and even eating them raw. They are such a delicious veg and one I plan to incorporate this spring!
More Asparagus Recipes »
Beets
Pictured: Roasted Beet Hummus
I’m pretty sure I have an obsession with beets, since it’s one of my most used ingredients on this entire blog. I made a joke about owning a beet farm, but I’m pretty sure I need to look into that. Their versatility from crunchy to smooth, velvet-y and sweet once roasted make them such a great root vegetable. That colour is also divine!
More Beet Recipes »
Broccoli
Pictured: Asian Tofu Stir Fry with Honey Sriracha Sauce
I love that you can have broccoli roasted, raw, steamed, or stir-fried and it will still taste great. It’s especially high in Vitamin C.
More Broccoli Recipes»
Cabbage
Pictured: Fresh Spring Rolls with Peanut Ginger Sauce
I love how bright and beautiful cabbage is. I’ve used it raw for a crunch factor, and I’ve also sautéed it down in coconut milk .
More Cabbage Recipes »
Cauliflower
Pictured: Za’atar Roasted Cauliflower Steaks
Out of all the ingredients listed here, cauliflower is definitely my favourite. If you’re following me on Snapchat (jessinkitchen) you’ll see that I’m using it once again because I can’t get enough! This is one of those recipes to try if you’re new to a vegetarian lifestyle or want to eat healthier without losing any of the taste. These Cauliflower Steaks are OUT of this world!
More Cauliflower Recipes »
Citrus (Oranges, Lemons, Limes and more)
Pictured: Quinoa and Corn Salad with Honey-Lime Dressing
I’m a big citrus fan. We constantly stock up on limes, lemons and oranges because they work well with everything. I’ve included recipes where they are the main feature ingredient in the dish or the sauce/dressing.
More Citrus Recipes »
Greens (Herbs, Spinach, Kale, and more)
Pictured: Apple Candied Walnuts and Blue Cheese Salad with Honey Apple Dressing
Greens start to show up everywhere this time of the year. I try to keep a bag of fresh greens in my fridge at all times for spur of the moment salads , pestos , and anything else. I always use fresh herbs and you will absolutely taste the difference from dried herbs. I’m thinking of growing my own herb garden next. My new favourite herb is definitely rosemary! I’ve been using it in EVERYTHING .
Mushrooms
Pictured: Creamy Coconut Spinach and Mushroom Quinoa
Mushrooms are the kind of ingredients that everyone should try. They become soft, delectable and take on so many different notes of savoury flavours that I try to use them in everything. This Creamy Coconut Spinach and Mushroom Quinoa is easily one of my favourite mushroom dishes since they are so garlicky and tender.
More Mushroom Recipes »
Radishes
Pictured: Quick Pickled Radishes
HOW am I just getting into Radishes? Not only are they so undeniably pretty, their crunch and spice factor reminds me a lot of kohlrabi which I fell in love with two years ago. Be sure to try out all different varieties of radishes including easter egg radishes (pictured above), daikon radishes and any other kinds that you can find!
More Radishes Recipes »
Sweet Potatoes
Pictured: Sweet Potato and Black Bean Tacos
Last but definitely not least, the sweet potato. This is also known as the ingredient that can transform itself from sweet to savoury whenever needed. Crunchy, roasted, sweet, spicy, soft or baked, sweet potatoes are a must for this month. We use these every single week, all the time, non-stop. They are a total must!
More Sweet Potato Recipes »
If you try any of these recipes, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen. What do you plan to make this month?
P.S. I’ve completely redone my Pinterest boards to be ingredient specific so you can find more great seasonal April produce. Head over to check it out!
