Go Back
+ servings
Child Grabbing Roasted Carrot Stick from Bowl

Roasted Carrot Strips Recipe

Thin strips of carrots roasted until deliciously sweet, chewy and crunchy. 
Course Snack / Side Dish
Cuisine Vegetarian
Keyword carrot bacon, roasted carrot strips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 78kcal


  • 450g Carrots * SEE NOTE 1
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika * SEE NOTE 2


  • Pre heat oven to 180C / 350F
  • Top and tail the carrot and slice very thinly, lengthways, to form long, even strips . I used a mandoline to do this but you could use a y peeler.
  • Place the carrots strips flat on a baking tray, side by side, making sure they don't overlap. (I usually fill 2 baking trays)
  • Lightly brush each carrot strip with olive oil on both sides and sprinkle with a dusting of smoked paprika. *SEE NOTE 2
  • Bake for approx. 20  mins, flipping them halfway. *SEE NOTE 3


  1. I filled two baking trays with carrot strips and my total weight was 450g. This will vary depending on size of carrots and the thickness of the strips.
  2. Smoked paprika is optional, I love the sweet, smokey taste it gives. You can leave it out or substitute it for another spice, such as cumin. 
  3. You may need slightly shorter / longer than 20 mins depending on your oven and the thickness of the carrots. I sometimes roast them for longer as I like the crispy texture. 
Nutritional information is an ESTIMATE calculated using an online nutrition calculator. It should be used as a rough guide only. 


Serving: 1of 4 portions | Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Sodium: 78mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19040IU | Vitamin C: 6.6mg | Calcium: 37mg | Iron: 0.5mg