• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sides / Garlic Za'atar Baked Carrot Fries

    LAST UPDATED: February 15, 2022 • FIRST PUBLISHED: September 21, 2014

    Garlic Za'atar Baked Carrot Fries

    Jump to Recipe Print Recipe

    These healthy carrot fries are seasoned with garlic and tangy Middle Eastern za'atar, and then baked up to crispy perfection!

    Jar of Carrot Fries

    My life is filled with little scraps of paper with food ideas jotted on them. Back when I worked in an office, these papers littered my keyboard and computer monitor. Today they clutter up my purse and dining room table (which is where I park myself and my laptop most days). I'm constantly writing ideas down, and there are probably dozens that I forgot about before I had the chance to grab a pen.

    Luckily, I get reminders of forgotten ideas from time to time. I got one about a month ago when I visited Bethlehem VegFest and feasted on za'atar pickled cauliflower on the way home. First I remembered that za'atar is awesome. Then I remembered I wanted to make something with it. Then I remembered it was these fries that I wanted to make.

    Garlic Za'atar Baked Carrot Fries

    I'm not big on French fries. I mean, I'd love to be big on French fries, but they just don't give me that warm and fuzzy feeling I'd get from them fifteen or so years ago. Now it's more of a sluggish and heavy feeling. Baked fries are another story. I'm definitely on board with French fries that come from the oven, and really definitely if they aren't made from a white potato.

    I've included a recipe for za'atar, but feel free to use your favorite blend or ">store bought. If you make my version, you'll end up with enough for about three batches of fries, so plan accordingly.

    I have a recommendation here. Initially I thought I'd give you a sauce recipe to go with these. Instead, I'm telling you to eat them with ketchup. I know some folks might not want to hear that. Make it organic ketchup, homemade ketchup, whatever you have to do to feel good about it. The little bit of acidity in the ketchup really amplifies the flavor of the za'atar. Better yet, add a dash of sriracha to your ketchup. A little heat makes everything better, if you ask me.

    Garlic Za'atar Baked Carrot Fries
    Jar of Carrot Fries
    5 from 1 vote
    Print

    Garlic Za'atar Baked Carrot Fries Za'atar

    These healthy carrot fries are seasoned with garlic and tangy Middle Eastern za'atar, and then baked up to crispy perfection!
    Course Side Dish
    Cuisine American
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Servings 4
    Author Alissa

    Ingredients

    • 1 lb. carrots sliced into French-fry size sticks
    • 1 tbsp. olive oil
    • 1 tbsp. lemon juice
    • 1 tbsp. za'atar use recipe below or store bought
    • 1 garlic clove minced
    • 2 tbsp. toasted sesame seeds
    • 2 tbsp. sumac
    • 1 tbsp. ground cumin
    • 1 tbsp. dried oregano
    • 2 tsp. dried thyme
    • 2 tsp. ground black pepper
    • 1 ½ tsp. salt

    Instructions

    1. Preheat oven to 450°.
    2. Toss all ingredients together in a mixing bowl or bag until carrots are evenly coated.
    3. Arrange in a single layer on baking sheet. Bake until carrots are tender inside and begin to crisp and brown on the outside, about 12 minutes.
    4. Place all ingredients into food processor or clean coffee grinder. Grind to a fine powder.

    Recipe Notes

    You can also grind the sesame seeds using a mortar and pestle, and then stir everything together.

    « Vanilla Chai Matcha Smoothie
    Garlic and Dill Hemp Cheese »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Jennifer says

      September 21, 2014 at 4:13 pm

      Hi! Sumac link is not working…thanks!

      Reply
      • Alissa Saenz says

        September 21, 2014 at 9:49 pm

        Fixed! Thanks for letting me know!

        Reply
    2. Katie (The Muffin Myth) says

      September 22, 2014 at 5:46 am

      Dang, these look good! I've never made carrot fries before. Zucchini fries, polenta fries, chickpea fries, yes, but not carrots. Definitely going to give this a try!

      Reply
      • Alissa Saenz says

        September 22, 2014 at 10:03 pm

        Oh man...and I've never had zucchini fries, polenta fries or chickpea fries, and now I want to try them all!!! I hope you like carrot fries when you try them! :)

        Reply
    3. Kelly G. says

      September 22, 2014 at 9:47 pm

      I've never tried carrot fries before either, but these piqued my interest. Can't wait to try them the next time I made a veggie burger!

      Reply
      • Alissa Saenz says

        September 22, 2014 at 10:04 pm

        These would be great next to a veggie burger!

        Reply
    4. Mario says

      September 26, 2014 at 3:52 pm

      I made them, they are delicious! So many flavours together...

      Reply
      • Alissa Saenz says

        September 26, 2014 at 9:08 pm

        Yay! And yes, this one definitely had a lot of flavors! That's what I love about za'atar. Thanks so much for sharing!!!

        Reply
    5. Lynn says

      July 02, 2017 at 9:21 am

      Sounds delicious...is step #4 to be used in step #1?

      Reply
    6. Joshua Kreais says

      March 17, 2018 at 5:37 pm

      5 stars
      I just made these tonight, but I admit I'm super lazy and didn't grind anything.
      STILL super delicious.
      I should've doubled the recipe. LOL

      Reply
      • Alissa Saenz says

        March 20, 2018 at 6:33 pm

        I'm so glad you liked them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    12 shares