Recipe courtesy of Vallery Lomas

Baked Carrot "Fries" with Tahini-Nut Butter Dip

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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.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 2 servings
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Ingredients

Directions

  1. Preheat the oven to 425 degrees F.
  2. 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. 
  3. 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. 
  4. Serve the carrot fries immediately with the dip. The dip can be refrigerated in an airtight container for up to 3 days.

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