Paprika Roasted Carrot Fries

2 comments

Loaded paprika roasted carrot fries are a delicious veggie side dish! Serve them as a snack or appetizer with your favorite weeknight dinner.

Paprika Roasted Carrot Fries

Paprika Roasted Carrot Fries

Carrots are one of my staple vegetables to have in my fridge because they last long, are so versatile, and are highly nutritious. They’re a good source of beta carotene, fiber, potassium, and even antioxidants.

Carrots are delicious in so many ways, but especially in fry form. These paprika roasted carrot fries are so flavorful and make the perfect side dish to any meal.

The carrots are peeled and chopped then tossed in a simple spice mixture. They’re roasted until crispy and topped with feta cheese, pomegranate seeds and fresh herbs.

It’s truly the most delicious flavor combination.

Carrot Fries

I always get asked for simple side dish recipes that are veggie focused, and this one may just be one of my favorites.

Serve them with a piece of salmon, roasted potatoes, and a fresh side salad for a delicious, balanced meal.

Carrot Fries

Carrot fries are the perfect way to change up your veggie game, and an easy way to pack in some extra vitamins and minerals to your meal. I can’t way for you all to try this recipe!

What to serve with your paprika roasted carrots

Honey Jalapeno Salmon

Mujadara (Rice and Lentils)

Roasted Cauliflower Lentil Salad

Paprika Roasted Carrot Fries

5 from 3 votes
Course: Sides
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Ingredients

  • 1 lb carrots, peeled

  • 3 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 2 tbsp chopped parsley

  • Toppings
  • 1/3 cup crumbled feta cheese

  • 1/3 cup pomegranate seeds

  • Fresh parsley

Directions

  • Preheat the oven to 425 F
  • Slice the carrots in half and cut each half into 4 sticks
  • Add them to a bowl and toss in the olive oil, spices and parsley
  • Layer on a baking sheet and bake for 20 minutes. Flip the carrots and bake for an additional 15-20 minutes
  • Transfer the carrots to a serving dish then top with the feta cheese, pomegranate seeds and chopped parsley

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. Love this!! Lovely flavours, and my kids love it too.

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