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Sheet Pan Roasted Carrot Fries with Garlicky Yogurt Dip

5 from 2 reader reviews
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 -4
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Ingredients

Carrot Fries

  • 1 ½ lbs (680 grams) carrots
  • 1 ½ tablespoons olive oil
  • 1 tablespoon cornstarch
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ground black pepper, to taste
  • salt, to taste

Garlicky Yogurt Dip

  • ½ cup unsweetened plain vegan yogurt
  • 1 clove garlic, finely grated with a Microplane
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon olive oil
  • ½ teaspoon Tamari
  • ½ teaspoon lime zest, optional
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
  • Peel the carrots and trim the ends. Cut the carrots into roughly 3-inch sections. Then cut those sections into halves or quarters to create sticks/"fries". Each fry should be about ¾-inch thick.
  • Place the cut carrots into a large bowl. Add the olive oil, cornstarch, garlic powder, onion powder, smoked paprika, ground coriander, and pepper (NO SALT at this stage). Toss with a spatula until the cornstarch is no longer visible.
  • Place the coated carrots on the baking sheet and spread them out in a single layer as much as possible. Slide into the oven and set a timer for 20 minutes. When that timer goes off, remove the carrot fries from the oven and flip/toss them around a bit. Roast for another 20 minutes, or until carrots are tender and browning on the edges.
  • While carrots are roasting, make the garlicky yogurt dip. In a small bowl, whisk together the vegan yogurt, garlic, dill, olive oil, Tamari, lime zest (if using), salt, and pepper. Check for seasoning, adjust if necessary, and set aside.
  • When the carrot fries are done, toss with salt. Serve the carrot fries hot with garlicky yogurt dip on the side.

Recipe Notes

  • I recommend using the biggest baking sheet you've got OR splitting the carrots up between two baking sheets if necessary. Giving each fry some space allows it to develop better browning. They will also cook a bit faster if they are more spread out!
  • Yes, salt after the fries are done baking! The cornstarch coating seems to get gummy for me when I salt from the beginning.
  • My favorite vegan yogurt for savory sauces like this is by a brand called Simpla. The plain varieties from Yoggu, Cocojune and Culina are also great options.
  • I tested these in the air fryer and wasn't happy with the results — the ends got chewy and a little burnt while the middle stayed floppy. I'll keep experimenting, but for now the oven method is the one I'd stick with.
Roasted carrot fries come together on one sheet pan with crisp edges and tender insides, ready in under an hour alongside a garlicky dill yogurt dip.