Around the World Fries: Thai Glazed Carrot Fries

Total Time:
45 min
20 min
25 min

4 servings

  • Carrot Fries:
  • 1/4 cup Thai sweet chili sauce
  • 1 1/2 tablespoons sriracha
  • 1 tablespoon canola oil
  • 1 tablespoon tamarind paste
  • 1 tablespoon Thai seasoning
  • Kosher salt
  • 1 pound carrots (about 8), peeled and cut into 4-inch sticks
  • Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1 teaspoon lime zest plus 1 teaspoon lime juice
  • 1 teaspoon sriracha
  • 1 teaspoon Thai seasoning
  • 1/2 teaspoon Thai sweet chili sauce
  • 1/4 cup thinly sliced fresh chives
  • Assembly:
  • 1/4 cup honey roasted peanuts, chopped
  • 1 cup bean sprouts
  • 1/4 cup fresh cilantro leaves
  • For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

  • Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.

  • Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.

  • For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.

  • Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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