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Monday, October 29, 2012

Spicy Cilantro Carrot Fries

Carrot fries? I had never heard of them until I was browsing Fast Paleo earlier this week and noticed that Liz from Paleo on a Budget posted a recipe for Roasted Carrot Fries. I started doing a little research and realized this was obviously a secret the entire cooking community had been keeping from me. It seems everyone has a version carrot fries, even Martha Stewart, and I wanted in.

I was making these Sweet and Spicy Sausage Stuffed Peppers and was in need of a side dish. I just happened to have a big bunch of carrots in the fridge and images of carrot fries dancing around in the back of my mind. I wanted them to compliment the Southwestern theme I had going on with the peppers so I started rooting around the kitchen for ideas. There, in the back of the fridge, was a big bunch of cilantro. Cilantro usually gets neglected around here in the winter months. We'll buy some for a particular recipe and the rest is typically forgotten until it starts to look sad and depressed and we have to throw it out (into the compost bin, of course).

So I had my carrots and my cilantro and finally decided on a spicy cilantro pesto.  I love pesto of any kind, but pesto and carrots? That was a new one for me. But when all was said and done they were pretty darn tasty. The jalapeno adds just a hint of heat and the cilantro compliments the carrots nicely.

Spicy Cilantro Roasted Carrot Fries
Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


-12 large carrots
-1 tbsp olive oil
-2 cloves garlic, roughly chopped
-1 cup tightly packed cilantro leaves
-1/2 jalapeno pepper, roughly chopped
-1 tbsp lime juice
-Dash of salt and pepper
-1 tsp cumin
-1/4 cup olive oil


-Preheat oven to 400 F
-Cut carrots into small (about 2 inches long) sticks (we are making fries here, cut them to about the size of a french fry!)
-Toss carrots with 1 tbsp of olive oil and spread out in flat in a single layer on a baking sheet
-Bake for 20 minutes
-While the carrots are baking, add garlic, cilantro, jalapeno, lime juice, salt and pepper, and cumin to a food processor.
-Start processor and while running slowly add the olive oil. Process until smooth.
-Remove carrots from oven and transfer to a large bowl. Toss with pesto. Return to oven for an additional 5 minutes.


  1. My grandson hates potato french fries, but loves carrots, I wonder if he will gobble these carrot fries up?

    1. I know I did. :) And you could really do them with any type of seasoning you prefer.

  2. These really sound great- I look forward to trying them. Thanks for sharing.

  3. So glad you liked the carrot fries idea! They are so freaking yummy. I'm going to have to try them this way though.. never would have thought to go spicy with them!

    1. Thanks again for enlightening me :) It is nice to have an alternative to sweet potato fries!