Recipe courtesy of Vallery Lomas
Recipe courtesy of Vallery Lomas
Watch how to make this recipe.
Baked Carrot "Fries" with Tahini-Nut Butter Dip
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 175
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 205 mg
As an alternative to french fries, I decided to roast carrot sticks with olive oil and salt, then serve them with a rather sophisticated dip of tahini, peanut butter and lemon juice.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 175
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 205 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Cut the carrots into quarters lengthwise, then thirds crosswise. Place on a parchment paper-lined baking sheet in a single layer and drizzle with the olive oil and sprinkle with 1/4 teaspoon salt. Roast until they just start to brown, 15 to 20 minutes. Remove the carrots from the oven.
- While the carrots roast, prepare the dip: Whisk together the tahini, nut butter, lemon juice, paprika, garlic powder, cayenne pepper, 1/4 teaspoon salt and 1/3 cup water in a small bowl until smooth. Alternatively, blend them in a blender until smooth. Scrape into a serving bowl and sprinkle with sesame seeds.
- Serve the carrot fries immediately with the dip. The dip can be refrigerated in an airtight container for up to 3 days.
