Sheet-Pan Taco 'Carrot' Fries

episode 11 of healthy in thirty!

If you subscribe to my weekly meal plans, you know that I love crispy carrot fries and that they make a perfect side to so many dishes. But here, we’re elevating them front and center as a main.

PS: You can easily sub out the carrot fries for frozen sweet potato fries or wedges, regular fries, etc., but I hope you try these out because I don’t think you’ll go back!

Sheet Pan Taco Carrot Fries

Nutrition Information (Per Serving for total meal):

Calories: 390, Protein: 26g, Fiber: 10g

Crispy Carrot Fries

Servings: 4

Calories: 65 cal per serving

Ingredients:

• 3 extra large carrots, cut into very thin fries

• 3 teaspoons smoked paprika

• 1.5 tablespoons cornstarch

• Olive oil, for tossing

• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Prepare the carrots:

   • Wash and peel the carrots.

   • Cut the carrots into very thin fries to achieve maximum crispiness.

3. Coat the carrot fries:

   • In a bowl, toss the carrot fries with olive oil, 3 teaspoons of smoked paprika, 1.5 tablespoons of cornstarch, and salt to taste until evenly coated (the white cornstarch should disappear)

4. Bake:

   • Option 1: Bake for 20 minutes at 400°F, then broil for 2 minutes to crisp the fries.

   • Option 2: Bake for 23-25 minutes at 400°F, checking at around 20 minutes to see if the ends are dark. Once the ends are dark, the fries are ready.

5. Serve:

   • Once crispy, remove the fries and season with more salt if needed.

   • Optionally, garnish with finely chopped parsley, parmesan and a drizzle of truffle oil for truffle carrot fries.

Important: To achieve maximum crispiness, it’s very important to cut the carrots very thin.

For toppings:

Ingredients:

Servings 2

• Ground Beef: 1/2 lb lean ground beef

• Taco Seasoning: 1/2 tbsp

• Water: 2 tbsp

• Black Beans: 1/2 cup, drained and rinsed

• 1 Avocado, chopped

• Pico de Gallo: 1/2 cup

• Romaine Lettuce: 1 cup, chopped

• Cilantro

• Optional: Lite shredded Mexican Cheese (during the last 2 minutes of cook or immediately while fries are still hot)

Instructions:

1. Prepare the Ground Beef:

   • Heat a skillet over medium heat and add the ground beef.

   • Season with taco seasoning: smoked paprika, oregano, cumin, chili powder, garlic powder

   • Cook until browned, breaking it up with a spoon.

   • Stir in water. Simmer for 3–5 minutes until the water evaporates.

2. Assemble the Carrot Fries:

   • Top with cooked ground beef and black beans.

3. Add Fresh Toppings:

   • Spoon avocado chunks, pico de gallo, chopped romaine, and cilantro over the fries.