These baked carrot fries are crispy, slightly sweet, and perfectly seasoned with garlic, rosemary, and a touch of heat. I pair them with a creamy, smoky harissa tahini dip that I find myself using on just about everything. They make such a quick, wholesome snack or side dish that I can whip up in just 30 minutes.

Why You’ll Love This Recipe

I love how these carrot fries remind me of sweet potato fries but with their own unique flavor. They bake up much faster, which means I can satisfy my craving in less than half the time it takes to roast sweet potatoes. The harissa tahini dip adds a smooth, spicy, smoky kick that makes every bite irresistible. For me, these fries are the perfect balance of sweet, savory, and spicy, and they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Harissa Tahini Dip:

• 1/4 cup tahini

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 teaspoon harissa paste

• 2 tablespoons water

• 2 tablespoons lime juice

• 3 cloves garlic, chopped

Carrot Fries:

• 1 pound carrots

• 2 tablespoons coconut oil

• 1 sprig rosemary, chopped

• salt and pepper

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon garlic powder

Directions

1. Preheat the oven to 425°F. Line a baking sheet with a silicone mat or greased foil.

2. Peel and slice the carrots into thin matchstick-style fries.

3. Place the carrots on the baking sheet. Drizzle with coconut oil, then add rosemary, salt, pepper, red pepper flakes, and garlic powder. Massage everything into the carrots until coated.

4. Bake for about 20 minutes, or until the fries are crisp and golden.

5. While the fries bake, blend all the dip ingredients in a food processor until smooth.

6. Serve the fries hot with the harissa tahini dip.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I can have everything ready in around 30 minutes.

Variations

I sometimes switch up the seasonings depending on what I’m in the mood for. Smoked paprika works beautifully in place of the red pepper flakes. I’ve also used parsley instead of rosemary when I wanted a fresher flavor. For the dip, I’ve swapped lime juice for lemon juice with great results. If I want something creamier, I stir a little plain yogurt into the tahini blend.

Storage/Reheating

When I have leftovers (which is rare), I store the fries in an airtight container in the fridge for up to 3 days. To bring back their crispness, I reheat them in the oven at 400°F for about 5–7 minutes. The dip keeps well in the fridge for up to 4 days, and I stir it before serving.

FAQs

Can I make these fries ahead of time?

I can prep the carrots in advance and store them in water in the fridge, but I prefer to bake them just before serving so they stay crispy.

Can I use baby carrots for this recipe?

Yes, but I find they don’t cut as evenly as whole carrots. If I use them, I slice them lengthwise into thin sticks for best results.

Can I make these fries oil-free?

I can skip the oil, but the fries won’t get as crisp. A light spray of cooking oil helps them brown nicely in the oven.

How spicy is the harissa tahini dip?

That depends on the harissa paste. Mine has a medium heat, but if I want it milder, I just use half the amount and add more lime juice.

Can I use an air fryer instead of the oven?

Yes, I love making these in my air fryer. I cook them at 400°F for about 12–15 minutes, shaking the basket halfway through.

Conclusion

These baked carrot fries with harissa tahini dip are my go-to when I want something quick, satisfying, and a little different. They’re sweet, savory, spicy, and so simple to put together. Whether I serve them as a snack, appetizer, or side, they always disappear quickly from the table.

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