Spicy Carrot Fries with a Yogurt Dill Dipping Sauce

Baked Carrot Fries and Yogurt Dill Dipping Sauce

Eat an entire plate of these Baked Carrot Fries. It's okay. They're healthy, delicious and a fun way to served this vegetable.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 116kcal
Author Marjory Pilley


Carrot Fries

  • 1 pound whole carrots scrubbed, but not peeled
  • 1 Tablespoon olive oil
  • 1 teaspoon spicy seasoning blend make the spice blend recipe below


  • 1 cup plain, non-fat yogurt
  • 1 teaspoon lemon juice
  • 1 garlic clove minced
  • 1/4 cup fresh dill chopped
  • Salt and white pepper to taste about 1/4 teaspoon each

Spice blend

  • 1/4 teaspoon paprika
  • 1/4 teaspoon thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon white pepper


Carrot Fries

  • Preheat oven to 425 degrees F.
  • Cut carrots into french fry-sized pieces. This will vary depending upon the size of the carrots. Generally, cut carrot in half and then cut each section into 4 pieces so that each carrot yields 8 "fries."
  • Combine olive oil and spice mixture.
  • Pour olive oil mixture over carrots and toss to thoroughly coat, using fingers to ensure that all sides of each carrot are coated.
  • Place carrots on a baking sheet lined with parchment paper or coated with cooking spray.
  • Roast carrots for 30-40 minutes or until desired crispiness. Turn carrots at 20 minutes and then check periodically until done. Roasting time will vary depending upon the thickness of the carrots.
  • Remove carrots from oven and serve immediately with dip.


  • Combine ingredients in a small bowl and keep refrigerated until serving time.


Calories: 116kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 273mg | Potassium: 540mg | Fiber: 3g | Sugar: 10g | Vitamin A: 19260IU | Vitamin C: 10.5mg | Calcium: 165mg | Iron: 0.6mg