Baked Carrot Fries with Sriracha Mayo

Baked carrot fries with sriracha mayo make a great gluten-free appetizer or side dish. The carrots get tender inside and slightly crispy on the edges, and the creamy, spicy dipping sauce brings everything together.

Seasoned with cumin, salt, and pepper, these carrot fries pair perfectly with the two-minute sriracha mayo. I’m not a ketchup person (never have been), so I created this sriracha mayo as my go-to fry dip. It’s just mayo, sriracha, lemon juice, and garlic powder, but you’ll want to put it on everything! Just adjust the sriracha to your spice tolerance.

This recipe is naturally gluten-free, dairy-free, and vegan (with vegan mayo). Serve them as a game day appetizer, a side for burgers, or anytime you want a vegetable that actually feels like a treat.

Expert Tips

• Cut your fries to the same size. Aim for 1/4-inch wide sticks so they cook evenly. Any larger and you’ll have roasted carrots instead of fries.
• Don’t crowd the pan. Spread the carrots in a single layer with space between them. Overcrowding leads to steaming instead of crisping.
• 425°F is the sweet spot. I tested 400°F, 425°F, and 450°F. The middle temp gave the best texture without burning the edges.
• Use a high smoke-point oil. Avocado oil works well at this temperature. Olive oil can burn.

Storage

• Carrot fries: Best eaten fresh. Leftovers can be refrigerated for up to 3 days and reheated in a 400°F oven for 5-10 minutes to re-crisp.
• Sriracha mayo: Refrigerate in an airtight container for up to 1 week.

How to Serve

These carrot fries make a great appetizer alongside buffalo chicken dip or guacamole for game day spreads. They also work as a side for burgers or gluten-free fried chicken .

More gluten-free appetizers to try

All Appetizers

• 

  Gluten-Free Mozzarella Sticks

• 

  Green Onion Dip

• 

  Gluten-Free Wonton Wrappers

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

1. 1

   Preheat oven to 425F. Line a baking sheet with parchment paper.

2. 2

   Cut peeled 1 lb carrots into 4 inch long pieces that are no larger than 1/4 inch wide.

3. 3

   Place carrot sticks, 1 tablespoon avocado oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper on the baking sheet. Toss to coat the carrot sticks completely.

4. 4

   Bake carrots at 425F for 25-30 minutes, until carrots are cooked through and crispy on the outside. Flip the carrot fries at about the 15 minute mark.

5. 5

   While the carrot fries are baking, make the sriracha mayo. Stir together 1/4 cup mayonnaise, 1-2 tablespoons sriracha sauce, 2 teaspoons lemon juice and 1/2 teaspoon garlic powder. Adjust the amount of sriracha based on your preferences.

6. 6

   Serve carrot fries with 1/4 cup fresh parsley and sriracha mayo dip.