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Parmesan Crusted Carrot Fries Recipe

Parmesan Crusted Carrot Fries
Parmesan Crusted Carrot Fries
Parmesan Crusted Carrot Fries

Don’t you love side dishes so taste tempting they can double as an appetizer?

Look at these Parmesan Crusted Carrot Fries, so crispy and full of flavor, they are wonderful alongside chicken or served as a snack with a glass of wine.

Parmesan Crusted Carrot Fries
Parmesan Crusted Carrot Fries

To make these delectable bites, cut carrots into matchsticks and toss with olive oil. Once coated, dust them with a combination of seasoning and parmesan cheese. Place the carrots in a single layer on a baking sheet and roast to perfection. The seasoning and parmesan mixture balances the natural sweetness of carrots making them irresistible.

Carrots are loaded with good things like vitamins A, B, K, potassium, and of course much needed fiber so you can feel good about serving this dish anytime.

Parmesan Crusted Carrot Fries
Parmesan Crusted Carrot Fries

Parmesan Crusted Carrot Fries

4-6 large carrots, peeled and cut into 4-inch matchsticks

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

¼ cup parmesan cheese


½ cup Hellmann’s Mayonnaise

1 tablespoon fresh squeezed lime juice

1 teaspoon siracha

Salt and pepper to taste

To prepare the sauce, mix the ingredients and refrigerate until ready to serve.  Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place the carrots in a gallon zip-top bag and add olive oil.  Toss to coat well.  In a small bowl mix seasonings and parmesan cheese very well.  Spread carrots out on the baking sheet.  Sprinkle them with the parmesan mixture.  Toss to be sure they are coated well.  Place into the oven and cook for 25 minutes.  Remove, toss, and repeat.  Once tender and slightly crisped, they are ready to serve with the dipping sauce. 

Next, if your looking for something new, consider making my crispy, satisfying carrot fries, and let me know what you think!

Cooking classes in my home kitchen continue to be the backbone of
A Taste of Paris

These classes evoke all the senses.  Leveraging my Parisian cooking education and travels throughout France, I love sharing the simple delights of familial country-side dishes with students, who daydream alongside me about sidewalk patisseries and rolling vineyards

Food, wine, cooking, and community–the French Way.

ratatouille Stuffed mushrooms
ratatouille Stuffed mushrooms

Fresh inspiration from France to your kitchen!
French Market Pop-UP- Friday, June 7th, 10:30-1:30
On the Menu-
Tender Baby Gems Fruit and Nut Salad
vinaigrette made with French honey, mustard, vinegar, and olive oil
Main Course
Tender Chicken marinated in White Wine and served with Beurre Blanc
Grilled Baby Bellas Stuffed with Ratatouille
Potato Leek and Gruyere Tart 
Grilled Asparagus
Cheese Course
Stone Fruit Tart
Take Home Treat 
Lemon Madeleine’s
Plenty of French wine will be served.
Class tuition $89.00
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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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