Sweet Chili Carrot Fries: Crispy on the Outside, Tender on the Inside

Recipe steps

Preheat the oven

Set your oven to 220°C (425°F). This is the ideal temperature for perfectly golden carrots without turning them into charcoal.

Prepare the carrots

Peel the 16 carrots and cut them into even sticks, just like fries. The more uniform they are, the more evenly they’ll cook.

Season generously

Place the carrot sticks in a large bowl with a lid. Add the olive oil, agave syrup, salt, paprika, onion powder, garlic powder, chili, and black pepper. Close the lid tightly and shake vigorously until every stick is perfectly coated.

Arrange on the baking sheet

Spread the carrots in a single layer on a baking sheet. Avoid overlapping them, or they’ll steam instead of roast.

Bake and keep an eye on them

Bake for 15 minutes, then stir or flip the carrots. Continue baking for another 5 to 15 minutes, until they’re tender in the center and beautifully caramelized on the edges. Keep a close watch—they can brown quickly!

Tips and variations

• No agave syrup? Honey or maple syrup work just as well to add that sweet touch.
• Want more heat? Double the chili or add a pinch of cayenne pepper.
• For an extra indulgent twist, serve these fries with sriracha mayo or a lemon yogurt dipping sauce.