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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 Servings
- 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
- 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
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.
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