Go Back
close up of Garlic & Sea Salt Carrot Fries on wooden chopping board

Garlic & Sea Salt Carrot Fries

This is a great snack for my vegetarian, vegan and meat eating friends.
Cook Time: 15 minutes
Calories: 390kcal
Author: Meiko Temple


  • 1 bushel small carrots peeled & cut into batons (8-10 carrots)
  • 3 tablespoons olive oil
  • 3 cloves garlic finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon


  • Preheat oven to 425 degrees. Cut off rough carrot ends and peel. Reserve 1 tablespoon of finely chopped carrot leaf tops.
  • Mix chopped carrot tops with chopped garlic. Split portion in half.
  • On a large baking sheet, toss carrot sticks with olive oil, half of the chopped garlic and carrot tops, sea salt, cayenne and cinnamon.
  • Arrange carrot sticks in a single layer, rounded side down first. Roast carrots on the top shelf of the oven for 5 minutes. Then flip over to the flat side down and roast for another 5 minutes.
  • Remove carrots from oven and toss remaining chopped garlic and carrot tops over the top. Season with additional sea salt if needed. Serve warm.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish


Calories: 390kcal | Carbohydrates: 4g | Protein: 1g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 2329mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg


Chef's Knife
Sheet Pan
Vegetable Peeler

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.