Spiced Carrot Fries Recipe

Frites de Carottes aux Epices

[Spiced Carrot Fries]

Winter is the blessed season of root vegetables. Since it is noticeably drawing to a close here – longer days, sunny and mild weather, daffodils all around -, now’s the time to make the most of the kind of carb comfort our winter friends have to offer, before we turn the page and say hello to nature’s spring collection.

Having a bunch of carrots to use up, I decided to go for my favored cooking method for root vegetables, oven-baking. I considered cutting them in slices, but in the end decided faux fries were the way to go.

The faithful readers among you will certainly notice that this recipe is but a variation of the root vegetable fries I talked about recently, with the additon of honey and carrot-friendly spices (cumin and ginger). Baking carrots really concentrates their sweet taste and underlines their depth of flavor. Carrot fries are pretty and fun to eat, and are also very easy to make, although they do take a little while to cook.

On an unrelated side note (I love these), I went to the Belle & Sebastian concert at the Grand Rex yesterday, and had the most wonderful time. I do wish they had sung Like Dylan In The Movies, but I guess Get Me Away From Here I’m Dying more than made up for it…

Frites de Carottes aux Epices

– 1 kg (2 lbl.) carrots
– olive oil
– balsamic vinegar
– 1 tsp honey
– cumin, ginger
– salt, pepper

Preheat the oven to 200°C (400°F).

Wash, srub and peel the carrots. Trim the top and bottom of each carrot, and cut in fries. Put the carrots in a baking dish, spoon in the honey, and pour a dash of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again.

Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges.

  • RadioAndorra

    I like your blog: among many about cuisine I prefer it… I’m Italian, I’m a lawyer and I have a blog too. I’ve decided to introduce Chocolate and Zucchini to my italian readers, and put a link to you on “RadioAndorra”. Many compliments Clotilde, go ahead and thank you.

  • caroline

    Belle & Sebastion played last night? Damnitall! Did they do Judy and the Dream of Horses, or all (except Get me Away..)from Catastrophe Waitress (which is a delicious album itself)?

  • Roast parsnips are good like this, too! I’m sure you knew that, though. I just really wanted to ask if Belle & Sebastian sang “The Boy with the Arab Strap”.

    Pure as the cold driven snow,
    –jackie :)

  • carolyn

    hi i came to say the same thing as jackie, i have a recipe with very similar ingredients that is mixed carrots and parsnips with honey and cumin. very yummy!

  • Guess what I’m listening to as I read your blog? Yup! Sorry I missed the tartine gathering. I had an idea for it, but that’s as far as I got …

  • Boreal

    Hey, you’re over 40 readers strong and hopefully growing at Livejournal.com ! If anyone is interested in adding your syndicated feed to their reading list (probably one of the best features that LJ allows, putting all your weblog reading in one place,) go here:


  • Damian

    This reminds me of a fabulous recipe I have for curried parsnip pot pie. Now if I could just get my hands on some parsnips here in Germany….

  • RadioAndorra – Thanks a lot for the kind review and the link! I babel-fished (http://babelfish.altavista.com) what you wrote, and although the translation is, as always, charmingly surrealist, I am very flattered! :)

    Caroline – Yup, a great version of “Judy” was in there! A lot of the other songs were from the Waitress though, which is really good, but doesn’t have as high a sentimental value to me (yet) as the previous ones.

    Jackie – No, sadly no Arab Strap, but a tryly brilliant “Seeing other people”!

    Carolyn – I like the idea of mixing carrots and parsnips, the colors must be really nice!

    Mariko – Oooh cool, another B&S fan here on C&Z! About the tartine, it’s never too late to join in the fun, I would add you to the list! ;)

    Damian – Now that sounds really nice! Would you care to share the general outlines of that recipe?

  • Jodi

    Thank you – really, thank you for the time and love you put into your blog. Lovely!

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  • Rasel Mahmud

    This blog is very effective and help full for food and good health .It is awareness increase. you want to $ more click this link http://www.yoniskitchen.com/a-basic-guide-to-stainless-steel-cookware/

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