The oven-baked carrot sticks are an easy way to eat heart-healthy veggies more often. Baking veggies make them sweeter and more delicious. This simple and easy recipe will have you and the family eating carrots often because they take less than 30 minutes to make.
While carrots on their own are quite sweet, baking makes them sweeter and more kid-friendly. I make these carrots as well as butternut squash fries often because my Rhea loves them.
When you bake these the sugar in the vegetables caramelizes and makes them tastier. You see those dark spots some even black? those are sweet carrot juices that get cooked and become sweet. A few will get overcooked but, trust me you will always find someone in the room that enjoys those darker spots.
The secret is to bake them in a hot oven. This means as soon as the carrots release their juices they are instantly caramelized making them crisp instead of soggy. These juices also caramelize and become sweet.
- Carrots - I love to use small to medium-sized carrots. These are sweeter and tender. They cook faster and kids love them. Save the larger carrots for soups, stews, and roasts.
- Olive oil - You can use cooking oil or other flavored oil such as garlic oil or avocado or chili oil.
- Seasoning - There is a lot more you can add and personalize this squash to compliment the main course you are serving. Try paprika, garlic salt, thyme, rosemary, ready-made potato seasonings - the list is endless.
Step by step instructions
- Preheat the oven to 220 C / 428 F for at least 10 minutes.
- Wash, peel, and cut carrots into sticks.
- Place them in a bowl. Season with salt, peppers, and a drizzle with olive oil.
- Add any other seasoning you want such as paprika, garlic, rosemary, or thyme.
- Spread the carrot stick on a parchment paper-lined baking tray
- Bake in a preheated oven for about 20 to 25 minutes.
- Serve immediately.
You may also like
- Carrot salad (with cranberries and pecans)
- Carrot and zucchini fritters
- and carrot cake muffins
- Carrot cake with cream cheese frosting
- or Carrot cake with Swiss meringue buttercream
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Printable Recipe
Oven-Baked Carrot Sticks
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 8 carrots
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoon Olive oil (good quality )
Optional
- ½ teaspoon Paprika
- ½ teaspoon Thyme (dried )
- ½ teaspoon Rosemary
Instructions
- Preheat the oven to 220 C / 428 F for at least 10 minutes.
- Wash, peel, and cut carrots into sticks.
- Place them in a bowl. Season with salt, peppers, and a drizzle with olive oil.
- Add any other seasoning you want such as paprika, garlic, rosemary, or thyme.
- Spread the carrot stick on a parchment paper-lined baking tray
- Bake in a preheated oven for about 20 to 25 minutes.
- Serve immediately.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Heather
Beautiful recipe! There is nothing worse than soggy veggies .. I love that you show how to make crispy veggies and what a great healthy dish to add to your dinner 🙂
Veena Azmanov
Absolutely, Heather. I hate soggy veggies Thanks
Marisa Franca
I do agree with you, Veena. We love roasting vegetables they have a more complex flavor. Carrots and squash are so good for us I really should plan on making them more often. I just bought some gremolata flavored olive oil that would be amazing drizzled over the carrots.
Veena Azmanov
Thank you, Marisa. I love roasting veggies and my kids enjoy them too!