This recipe combines root vegetables and a fresh herb dip in a delectable replacement for potato fries.
Try this plant based recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
CRISPY CARROT FRIES WITH PARSLEY YOGURT DIP
Makes: 2 servings
Time: 30 Minutes
- 4 Carrots
- 2 Tablespoons Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon kosher salt
- 1 Teaspoon Dried Thyme
- 2 Teaspoons Black Pepper
- 1 Cup Greek yogurt, plain
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Parsley
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
For the Carrot Fries:
Preheat the oven to 425 degrees.
Trim the ends off the carrots and halve crosswise. Halve the carrots lengthwise, then cut lengthwise again to create equal-size sticks. (It may be necessary to cut them lengthwise in thirds to create the desired size).
In a large bowl, toss together the carrots, olive oil, garlic powder, onion powder, salt, thyme and black pepper.
Transfer to a baking sheet and spread into a single layer. Bake, flipping halfway through, until the carrots are cooked through and the edges begin to crisp, 18 to 20 minutes.
To Prepare the Dip:
While carrot sticks are baking, make your Parsley Yogurt Dip by mixing the yogurt, lemon juice, parsley, salt and pepper together in a small bowl. Combine until smooth and then refrigerate until ready to use.
Serve carrot fries with dip on the side. Enjoy!
Submitted by: Natalie Copeland, Flavored Fork
*Dairy products can be substituted with plant-based alternative products.