Around the World Fries: Thai Glazed Carrot Fries

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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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 


1/4 cup honey roasted peanuts, chopped

1 cup bean sprouts

1/4 cup fresh cilantro leaves 


  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.