Garlic Rosemary Carrot Fries

Originally I made these carrot fries as a side dish for dinner one night. I tend to reach for sweet potatoes or white potatoes when making fries, but there are a lot of different vegetables that we can use.

I wasn’t planning on sharing this recipe or particularly spending any great amount of time developing it – but the final result was delicious and I couldn’t help by share!

My husband, who is a tried-and-true white potato fry man, asks for these!

I’ve been trying to cut back on the carbs a little and in an effort not to have sweet potatoes every night, I saw a bag of carrots at the grocery store and decided to try something different.

The garlic rosemary combo only seemed natural. In the end, we had a killer side dish that I couldn’t help but share with you.

These can be made vegan… or not.

I’ve gotten in the habit of pouring leftover bacon drippings into a mason jar and storing it with my oils. Partly because I don’t want the grease to find its way into my septic, but also because you never know when you can use a little bacon grease.

I never used to cook with it – until I made the swoodles from NomNom Paleo – but over the years I have gotten more adventurous and have found that it can add the perfect depth of flavor to an otherwise boring dish.

So, if you’re like me and have a little bacon grease lying around, give it a try, you won’t regret it!

Paleo Rosemary Carrot Fries

Difficulty: Easy
Cooking time




  • 2 lb carrots, peeled and cut into french fry shape, approx 1/2″ thick

  • 2TB avocado oil or leftover bacon grease

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 Tb fresh rosemary or 1 Tb dried

  • 1/2 tsp garlic powder


  • Preheat oven to 400*F and line a baking sheet with parchment paper
  • Mix all ingredients in a large bowl and arrange in a single layer on prepared baking dish. Make sure the carrots aren’t touching – this will help avoid soggy fries!
  • Bake for 15 mins, then rotate baking sheet and flip carrot fries. Repeat after another 15 minutes.
  • The carrots can cook quickly. So start checking (and flipping) them every 8-10 minutes until they reach desired doneness. Mine usually go for a full 45 minutes.
  • Sprinkle with additional salt to taste.
  • Remove from oven and transfer to a serving dish. Enjoy warm with your favorite dip (I love them with ranch!)


  • Want a little extra flair? Top with crumbled bacon before serving!

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