Carrot Fries


shared on Facebook by Dracut CSA member, Stacey R.

This recipe has been getting a lot of buzz and uses up a full bag of carrots. Thanks, Stacey!

Serves 4

  • 1 bag carrots, cut bigger carrots into thick fries, smaller carrots can be left whole
  • Olive Oil
  • Any seasoning you want. Stacey used a combination of steak seasoning, ras-al-hanout and smoked paprika. Ginger made a batch with rosemary and a batch with caraway.
  • salt to taste (optional)


  1. Preheat oven to 425
  2. Toss carrots in a bowl with enough olive oil to coat. Season with herb mixture of your choice.
  3. Serve over a bed of baby asian greens.
  4. Spread in a single layer on a parchment lined baking sheet. The parchment is important to keep the fries from sticking.
  5. Bake for 30-45 minutes depending on thickness, flipping and shaking fries every 10-15 minutes.
  6. Sprinkle with salt to taste after removing from oven.
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