Chef Becca’s Carrot Fries

Chef Becca’s Carrot Fries

Recipe by Georgia Department Of Education


50 servings

Prep time

10 minutes

Cooking time

30 minutes




50 Chef Becca’s Carrot Fries

Total time

30 minutes

These roasted carrots are seasoned to perfection with garlic, onion and Italian herbs.
Easy and delicious!


    Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

    6¼ pounds Carrot sticks

    ¼ cup Oil, canola

    1 tablespoon Salt, kosher

    ¼ cup Garlic, granulated

    2 teaspoons Black pepper

    2 teaspoons Onion, granulated

    2 teaspoons Italian seasoning


    To Prepare Rice One Day in Advance

    1.Toss the carrot sticks together with the canola oil and seasonings until the carrots arelightly coated

    2. Spread the carrots in a single layer on sheet pans. 3. Roast in a preheated 375° F oven for approximately 30 minutes or until the carrots are softened and caramelized.


    Crediting: ½ cup red/orange vegetable

    Serving suggestion: Serve with 2 ounces of Pesto Aioli for dipping.


    C(0.5CUP) Calories: 35 kcal I Fat: 1.2 g I Saturated fat: 0.1 g I Sodium: 110 mg I Carbohydrates: 6 g I Fiber: 1.6 g I Sugar: 2.9 g I Protein: 0.6 g I Calcium: 20 % I Iron: 0.2%

Recipe Options

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.