Cinnamon Carrot Fries

I don’t know about you, but I have a few veggies that I just can’t get enough of. Especially when I roast them and add lots of healthy fat (like ghee or coconut oil) and sea salt. 

There’s something about it that’s so simple but feels really special, satisfying and indulgent. 

For a while now, roasted carrots have felt dreamy to me. I’ve roasted them whole, halved, and most recently I’ve been roasting carrot fries.

It’s nice to switch it up from the classic - sweet potato fries. 

Besides carrots pack a ton of nutrition, like Vitamin A and Vitamin C and are a great source of fiber and healthy carbohydrates. Not to mention they come in all kinds of beautiful colors & variations like purple carrots and parsnips. The possibilities are endless.

Lately I’m loving the combination of sweet cinnamon with coconut oil and sea salt. Let's face it, in my opinion EVERYTHING tastes better with cinnamon. Cinnamon is a little power house because it helps balance your blood sugar & busts sweets cravings - yes!

Here is my cinnamon carrot fries recipe, I hope you enjoy it and please let me know if you do! (And if cinnamon is not your thing - just omit it and they’ll be just as delicious!)

Cinnamon Carrot Fries

dairy-free, gluten-free, paleo, vegan 

makes 2-3 servings


  • 8-10 medium sized whole carrots, about 4 cups once cut (sliced: long ways once, then each piece into fry size- about 2-3 times through thinner bottom quarters, and 4-5 times through thicker top quarters)
  • 2 tbsp. coconut oil, melted
  • 1/2 tsp. ground cinnamon (we will use 1/4 tsp. at a time)
  • sea salt to taste (I like a generous sprinkle)


  • preheat oven to 400 degrees F
  • put carrots in a medium sized bowl
  • top with coconut oil, 1/4 tsp cinnamon & sea salt and mix well
  • transfer the carrots onto a covered sheet pan and spread them out best you can into a single layer
  • bake for 15 mins
  • take out and flip/shake to move around
  • cook another 12-15 mins depending on crispness preference (I like more crispy)
  • once removed from the oven sprinkle with remaining 1/4 tsp. cinnamon

*I love dipping mine in 1- 2 tsp. more coconut oil- try it if you’re feeling frisky...or nut butter or ghee!