Step aside potatoes, there’s a new fry in town. These Parmesan Carrot Fries are soft and savory, loaded with plenty of parmesan and fresh thyme for a snack or side dish that is outright addicting especially when dipped in the homemade Parmesan Aioli.
Table of Contents
About these Fries
Similar to roasted sweet potato fries, these Parmesan Carrot Fries are slightly sweet, but when coated with olive oil and roasted to perfection with salty cheese and a bit of thyme, I think I like them even better.
Parmesan Carrot Fries are a great side dish to your Thanksgiving spread, a tasty appetizer dipped in a parmesan aioli, or even just to snack on.
These Parmesan Carrot Fries are also a great way to sneak in some extra veggies, for kiddos and those of us who don’t get enough. If all vegetables tasted this good, they’d be the most prized part of the meal.
- Large Carrots - One of the cheapest veggies you can buy! When roasted they become slightly sweet.
- Olive Oil - To help crisp up our fries.
- Fresh Thyme - A fresh herb that goes well with carrots.
- Parmesan - Parmesan is what makes our Carrot Fries so addicting.
- Hot Honey - The perfect balance of sweet and heat.
- Seasonings - To finish off our fries. We'll use Seasoning Salt and if you aren't familiar with it, it's basically a combination of salt, pepper, paprika, garlic, onion, and cayenne.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 400°F. Use a vegetable peeler and remove the skin of each carrot (optional - if you like the skin you can leave it on). Use a knife and chop off the head/root of each carrot.
2. Then slice each carrot in half, and then in half again.
3. Drizzle olive oil over the carrots. Use a silicone cooking brush to spread the oil around and create an even coat. Then, drizzle honey over all of the carrots (tip: I eyeball 1 tablespoon and spread it supper lightly on across the carrots. It’s easier this way than measuring it out and then trying to disperse it from a measuring spoon.)
4. Sprinkle salt, season salt, pepper, and fresh thyme onto the carrots evenly. Spread half of the parmesan cheese onto the carrots. Save the remaining for after the carrot fries are done baking.
5. Bake for 35 minutes or until crispy. While the fries are baking, make the aioli by combining all of the ingredients in the small bowl.
6. Once the fries are finished, remove the baking sheet from the oven and add the remaining shredded parmesan. Serve hot with Parmesan Aioli.
These Parmesan Carrot Fries are best served fresh out of the oven so they stay crispy. You can store them in an airtight container for up to 5 days, but they will be softer and more like regular roasted carrots as compared to “fries”.
If you want extra crispy Parmesan Carrot Fries, for the last 3-5 minutes of baking, turn on the broiler. Keep a close eye on the fries however, they can go from perfectly crispy to burnt sticks really quickly.
Also, spread out the carrots on the pan, so they don’t overlap. This will maximize crispiness!
You can use this same recipe on other vegetables, too. Try parsnips or zucchini too. The zucchini will only require about ½ of the baking time however, so keep an eye on them in the oven.
I served my Parmesan Carrot Fries with the homemade Parmesan Aioli but some other options to try include:
- Ranch Dressing
- Garlic Aioli
- Spicy Mayo
- Honey Mustard
- Pesto (try my Goat Cheese Pesto!)
- A garlic or lemon yogurt dip
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Parmesan Carrot Fries with Parmesan Aioli
- sheet pan
- parchment paper
- silicon brush
- Vegetable peeler
- Cutting Board
- cheese grater
- Small mixing bowl
For the fries:
- 12 large carrots
- 1 tbsp olive oil
- 4 stalks fresh thyme
- 1 tbsp hot honey
- ½ tsp sea salt
- ¼ tsp seasoned salt
- pepper, to taste
For the aioli:
- ¼ cup light mayo
- 1 tbsp grated parmesan
- ¼ tsp seasoned salt
- 1 tbsp diced green onion
- Preheat the oven to 400°F.
- Use a knife and chop off the stem of each carrot. Then, use a vegetable peeler and remove the skin of each carrot (optional - if you like the skin you can leave it on).
- Then slice each carrot in half, and then half again.
- Line a baking sheet with parchment paper, then add the carrots to the baking sheet. Spread them out so there is minimal overlap.
- Drizzle olive oil over the carrots. Use a silicone cooking brush to spread the oil around and create an even coat. Then, drizzle honey over all of the carrots (tip: I eyeball 1 tablespoon and spread it supper lightly on across the carrots. It’s easier this way than measuring it out and then trying to disperse it from a measuring spoon.)
- Sprinkle salt, season salt, pepper, and fresh thyme onto the carrots evenly.
- Spread half of the parmesan cheese onto the carrots. Save the remaining for after the carrot fries are done baking.
- Bake for 35 minutes.
- While the fries are baking, make the aioli by adding all of the ingredients in the small bowl. Mix until well combined.
- Once the fries are finished, remove the baking sheet from the oven and add the remaining shredded parmesan
- Serve hot with Parmesan Aioli. Enjoy!
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