Baked Parmesan Carrot Fries w/ Chilled Cilantro Dipping Sauce

A couple weeks ago I went to an amazing event where culinary artist Clare Crespo showcased many creative ways to have “fun” eating our veggies through edible vegetable art.  Remember, we made a cook veggie flag and a veggie wagon too?  Well, what happens when you’re just not in the mood to construct vegetable-based “sculptures?”  It’s very easy to take a basic veggie, tweak the way you’d normally prepare it, and serve it to your family in an entirely different light.  Take carrots for example.  We eat carrots all the time at dinner.  However, we usually only eat mini carrots, cold and raw.  I realized the way I’ve been displaying them on the dinner plate is not terribly appealing.  They’re usually thrown in as an afterthought when I remember we need a vegetable to round out our meal.  It literally looks like rabbit food on the side of the plate.  Then I had an idea, why not make Carrot Fries?  I’ve made Sweet Potato Fries and the kids loved them.

I’ve had good luck with carrot-based recipes.  Mom’s Carrot Pudding was a raging success over Thanksgiving, partly because of its sweetness— it could easily get passed off as dessert.  I found this easy recipe for Carrot Fries and was intrigued to make the cilantro dipping sauce too.  It seemed very light and similar to the Kale Dip as both contain Greek yogurt for its base.

I enlisted my kids to help peel eight large carrots.  I’m ashamed to admit this was the first time they’ve actually handled regular carrots.  It’s just so easy to buy the bite-sized version (and I find they’re also a healthy on-the-go snack).  My son began wielding the shaved carrots as swords as my daughter fashioned them as a microphone. As long as they were enjoying themselves.  Then, I put my new knife skills to task as I cut french fry slices out of each.  While the recipe calls for 1” slices, I made mine much longer and thinner (perhaps I was dreaming of McDonald’s fries in the process).

Knife skills put to work.   Carrot “Fries”

Toss your “fries” with olive oil, salt, pepper and parmesan cheese and they’re ready for some oven time at a whopping 500 degrees.  If the smell from the parmesan cheese baking in the oven doesn’t whet your appetite, then the site and sounds of the bright orange fries sizzling once they’re removed will definitely rouse your taste buds.

Carrots with oil and parmesan.  Pre-bake.

Yum!  Baked Carrots (aka Carrot Fries)

The cilantro lime dip provides a cool, creamy dressing for the salted, cheese-dusted carrots.  I used my favorite non fat Greek yogurt, Chobani, for the dip’s base.  Add some cilantro, lime juice and garlic, blend it together and you’re all set.

Dip ingredients

I omitted the green chilli pepper from the recipe knowing my kids wouldn’t like the spice.  I also made two versions of the dip.  One was heated and one left chilled.  My kids loved the fries (especially the ones with more salt and cheese).  And, surprisingly, the dip was a big hit.  Everyone preferred the chilled version more.

I know if I had served the exact same recipe under the name Baked Carrot Sticks, it would not have received the same fanfare from my kids.  But, what do I care?  If the vision of greasy salty french fries lures them to try something (healthy) they might not otherwise, I’m in.  And, in my book I scored big— just another way to get veggies on the table and in their bellies.

Happy eating.



  1. This looks great! My other half loves french fries, but I can’t get him to eat vegetables…he will eat carrots though so this might be a great substitute for potato fries! Thanks for sharing!

  2. These look so yummy. What a great way to spruce up carrots. Thanks.

  3. I saw these on Tasty Tuesday and I’m so glad I did. I love roasted carrots, but it might be easier to “sell” them to the rest of the family if I called them fries too. Great idea!

  4. What an AWESOME idea! I absolutely love baked/roasted carrots, and love the idea of substituting them for fries! Thanks for sharing this, I’ll definitely try it!

  5. kelli- AdventurezInChildRearing says:

    this is a great idea and I have to laugh because – I also serve the rabbit food!

  6. What wonderful ingredients- I bet they create the neatest taste in your mouth! Wondering if my kids will think they are sweet potato fries over carrot! I can’t wait to try them! Thanks for sharing with us at Kids in the Kitchen. Would love to have you link up with us each Tuesday! Hope to see you again. Blessings!

  7. This looks completely amazing! I’ve cut out sugars and starches so this recipe is a godsend for me. I even make my own yogurt and always have plenty for the dipping sauce. 😉 THANK YOU for sharing!

  8. What a fabulous snack, appetizer or side! Love delicious finger food like this! Great recipe!

  9. I love this, just the other day I received some zucchini from a neighbor, and for the first time made zucchini fries. New follower from Kids in the Kitchen.

  10. Stopping by from Meatless Monday.
    This is such a great idea. Although I’d have to skip the cilantro since my son and husband dislike it, I am definitely making these fries! I’ve pinned this so I can make it soon.

  11. I want to try this. We love sweet potato fries around here, so carrot fries could be a hit too. Thanks for the unusual idea!

  12. Those look delicious! I definitely need to try them!

  13. Found you through Addicted to Recipes. Love this idea, they look yummy, I will have to give it a try.

  14. I wish these fries were ready for me to try right now, we are going to love this treat! Thank you so much for sharing with Full Plate Thursday and come back soon!
    Miz Helen

  15. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate!
    Miz Helen

  16. These look so good! We eat carrots often too, but usually sauteed with honey and lemon juice and a little bit of thyme (or ginger, depending on my mood). Thanks for another variation!

  17. This looks delicious!! Thanks for linking up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon to share more great recipes and ideas!! -The Sisters


  1. […] Baked Parmesan Carrot Fries by My Judy the Foodie […]

  2. […] I prepped a bunch of carrots for tomorrow night’s Baked Parmesan Carrot Fries. (More pics to come on this […]

  3. […] Next, I whipped up an easy dipping sauce for the carrot fries using Greek yogurt, fresh cilantro, a clove of garlic, lime juice, salt, pepper, and a pinch of sugar. Get the recipe for the carrot fries and dipping sauce here! […]

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