Around the World Fries: Thai Glazed Carrot Fries
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 369
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 685
- Total: 45 min
- Active: 20 min
Ingredients
Carrot Fries:
1/4 cup Thai sweet chili sauce
1 1/2 tablespoons sriracha
1 tablespoon canola oil
1 tablespoon tamarind paste
1 tablespoon Thai seasoning
Kosher salt
1 pound carrots (about 8), peeled and cut into 4-inch sticks
Dipping Sauce:
1/2 cup mayonnaise
1 teaspoon lime zest plus 1 teaspoon lime juice
1 teaspoon sriracha
1 teaspoon Thai seasoning
1/2 teaspoon Thai sweet chili sauce
1/4 cup thinly sliced fresh chives
Assembly:
1/4 cup honey roasted peanuts, chopped
1 cup bean sprouts
1/4 cup fresh cilantro leaves
Directions
- For the carrot fries: Position the oven racks to the middle and top positions and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine the sweet chili sauce, sriracha, oil, tamarind paste, Thai seasoning and a pinch of salt in a large bowl. Put the carrots in the bowl and toss to coat. Transfer to the prepared baking sheet and roast on the middle rack until crisp-tender, 15 to 20 minutes.
- Turn the oven to broil and place the baking sheet on the top rack. Broil the carrots until brown spots appear and the ends become crispy, about 3 minutes.
- For the dipping sauce: Stir together the mayonnaise, lime zest and juice, sriracha, Thai seasoing and sweet chili sauce in a small bowl. Transfer to a small ramekin and top with 1 teaspoon of the chives.
- Transfer the glazed carrot fries to a platter and top with the bean sprouts, peanuts, remaining chives and cilantro. Serve immediately with the dipping sauce.