Oven-Baked Parmesan Carrot Fries with Pesto Aioli
This oven-baked carrot fries recipe is a delicious & healthy vegetable side dish or snack—perfect for dipping in pesto aioli and a great alternative to French fries when there aren’t any potatoes in sight or just because you really love carrots.
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Okay, I won’t pretend carrot fries are the same as French fries—but if you’re looking for a way to turn humble carrots into something seriously crave-worthy, I’ve got you!
These come out perfectly tender on the inside, a little crisp on the edges, and loaded with garlicky, cheesy flavor that makes them impossible to stop eating. And once you dip them into that pesto aioli? Game over.
Similar to the mountains of texture you’ll find in my favorite green bean salad, these carrots are a combination of crispy, buttery, soft and tender all in one.
Why You’ll Love This Recipe
- Crispy on the outside and tender on the inside
- Just like my grain and bean salad, this is another unique veggie side dish or snack
- An easy way to use up leftover or not-so-pretty carrots (you can also try my carrot & butternut squash soup)
- Doused in delicious garlic butter
- A healthier alternative to regular French fries
- A fun side dish for Easter or Passover celebrations
Key Ingredients
- Carrots – The star of the show! Slice them into thin sticks and they roast up beautifully tender with caramelized edges. Use rainbow carrots if you want something extra fun.
- Oil – Helps everything crisp up in the oven and keeps the spices sticking to the carrots. Any neutral oil works here.
- Cornstarch – This is the secret to that light, crispy coating on the outside. Don’t skip it!
- Smoked paprika + oregano – Adds warmth and a smoky, herby flavor that balances the natural sweetness of the carrots.
- Garlic + butter – Melted together and tossed with the fries at the end for that rich, garlicky finish.
- Parmesan – Salty, cheesy goodness that takes these over the top.
- Pesto aioli – Creamy, herby, and bright from a little lemon juice—perfect for dipping and totally worth it.
How To Make Carrot Fries
Making these carrot fries is super simple, and the oven does most of the work.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut carrots into thin sticks, then toss with oil, cornstarch, paprika, oregano, salt, and pepper.
Spread in a single layer and bake for about 20 minutes.
Melt butter with garlic in a small pan over medium heat.
Toss the hot fries with garlic butter and parmesan.
For the pesto aioli, just mix everything together until smooth and creamy. I used store bought pesto but you could also make your own.
Tips To Get The Perfect Crisp!
I’d like to manage expectations with these carrot fries, they aren’t going to be as crispy as deep-fried French fries, especially after you toss them in the glorious garlic butter, however, you can maximize the crisp by doing the following:
- Don’t overcrowd the baking sheet—space helps them roast instead of steam
- Always cook in a single layer for the best texture
- Cornstarch is key for that lightly crispy coating
- If your fries aren’t crisping enough, leave them in a little longer
Can I Make Carrot Fries in the Air Fryer?
Yes! This is a great option if you want extra crispy carrot fries in less time.
Just prepare the carrots the same way, then place them in your air fryer basket in a single layer (you may need to work in batches). There’s no need to make adjustments: air fry them at the same temperature for about the same time and you’ll get great results!
Serving Suggestions
These carrot fries are super versatile and pair well with all kinds of meals.
- Serve alongside grilled meats like my Pistachio-Apricot Stuffed Grilled Pork Loin or with salmon.
- For something a little heartier, try serving them with my 10-Minute Skirt Steak.
- Add to a casual burger night instead of sweet potato fries—especially with something like my Juicy Grilled Ground Pork Burger.
Enjoy as a snack with extra pesto aioli, chipotle mayo, or spicy mayo for a little kick or make loaded fries!
Did You Try It?
If so, please let me know how it went in the comments below! I always love hearing from you!
Oven-Baked Parmesan Carrot Fries with Pesto Aioli
Ingredients
- 1 pound medium carrots, peeled
- 1 tablespoon neutral oil (like avocado or grapeseed)
- 2 teaspoons cornstarch
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- For The Pesto Aioli
- 1/2 cup mayonnaise
- 2 tablespoons pesto sauce, store-bought or homemade
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Heat oven to 425°F. Cut 1 pound of carrots into thin sticks and combine in a large bowl with 1 tablespoon oil, 2 teaspoons cornstarch, 1 teaspoon smoked paprika, 1 tablespoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until thoroughly coated.
- Place carrots on a parchment-lined baking sheet in a single layer. Do not overcrowd. If they are too close together, separate them into 2 baking sheets.
- Bake for about 20 minutes, or until browned in spots and crisp.
- While the carrots bake, make the aioli. Mix all ingredients in a bowl until smooth and creamy. Taste and add more salt or lemon juice if you'd like.
- Melt 2 tablespoons butter and 2 cloves minced garlic together in a small pan over medium heat. Remove the fries from the oven and drizzle the garlic butter all over the fries. Sprinkle parmesan over the fries. Gently toss the fries in the garlic butter and parmesan right on the baking sheet until thoroughly coated.
- Serve the fries with pesto aioli. ENJOY!
Notes
- Don’t skip the cornstarch: It helps create that light “crisp” coating in the oven.
- Spacing is everything: Carrots need room or they steam. Use two pans if needed.
- Best fresh: These are crispiest right out of the oven. Use the oven or air fryer to re-crisp (microwave will soften them).
- Herb swap: No oregano? Use thyme, Italian seasoning, or parsley. Dried herbs are stronger—use about 1/3 the amount of fresh.
