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dill and onion roasted carrot fries in parchment paper cup

Dill and Onion Roasted Carrot Fries

Amp up your "fry" game with these savory, delicious carrot fries. Kids love finger food, and you will love the nutrition they are getting! This recipe is easy to put together and is Paleo and AIP friendly.

Course Dinner, Lunch, Side Dish
Cuisine AIP, American, Dairy-free, Gluten-free
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 106 kcal
Author Emily Stauch


  • 1 lb. carrots
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried dill
  • 1/4 tsp. onion powder
  • 1 tsp. sea salt
  • fresh ground black pepper to taste, omit for AIP
  • 2-4 Tbsp. bacon fat


  1. Preheat oven to 450° and line a rimmed baking sheet with parchment paper.

  2. Scrub carrots under cold running water. I skip pealing them, but you may do so if you like. Cut off the ends then divide into 3" sections. Cut each 3" section in half lengthwise, then half lengthwise again. Place in a large mixing bowl.

  3. Add all seasoning to the mixing bowl (garlic, dill, onion, salt, and pepper (omit for AIP)), then add 2 tablespoons of bacon fat to the bowl. Stir to coat. If there's not enough fat to coat all the fries, add more 1 tablespoon at a time.

  4. Spread out on prepared baking sheet in a single layer with no overlapping. While the fried won't get too crispy, the more space they have, the better they brown up.

  5. Bake at 450° for 15 minutes. Stir then return to the oven until full cooked, 15-20 more minutes. Enjoy as is or with your favorite dairy-free ranch!

Recipe Notes

One serving of Dill and Onion Roasted Carrot Fries has 11g of total carbohydrates, and 3g of fiber for a net carb of 8g of carbs.