Carrot Fries With Yogurt Dip
Now that carrots are in season, it’s the best time to make carrot fries. They’re healthier than regular fries and easy to make. Slice the carrots, add the seasoning, and roast for 35-40 minutes.
Why You Will Love This Carrot Fries
Easy to make. This is one of the easiest recipes I have ever made. All you need to do is roast the carrots and serve with the yogurt dip.
Budget-friendly Meal. This recipe features inexpensive ingredients like carrots and yogurt.
Healthier than regular fries. Carrots are low in calories, high in fiber, and contain vitamins, which makes them nutrients compared to regular fries.
Ingredients Needed For Carrot fries With Yogurt Dip
- Carrots are high in fiber and a good vitamin K and C source.
- Plain yogurt is an excellent protein and contains probiotics that can help improve gut health.
- Olive Oil. You can replace the olive oil with avocado oil.
- Seasonings: I used smoked paprika, salt, black pepper, dill, onion powder and garlic powder
How To Make Carrot Fries and Yogurt Dip
Wash and slice off the ends of the carrots. Use a sharp peeler to remove the skin from the carrots. Cut carrots in half, slice each chunk in half, and slice each piece in half again. Place sliced carrots on a baking sheet, season with garlic powder, salt, black pepper, dill, and drizzle olive oil. Transfer to the oven and roast for 35-40 minutes or until they are fully roasted. Add the plain yogurt to a small bowl and combine it with the smoked paprika, salt, garlic powder, black pepper, onion powder, olive oil, and water to make the dip. You can serve it with the yogurt dip and enjoy.
Please have a look at the recipe card below for the full recipe.
Commonly Asked Questions
Can I use potatoes instead of carrots? You can use potatoes, but carrots are healthier because they are lower in calories than potatoes.
Can I use mayo to make the dip? Yes, you can use mayo if you do not like the yogurt dip.
Carrots Fries With Yogurt Dip
Ingredients
- 1 LB. carrots
- ½ cup plain yogurt
- 1 tbsp smoked paprika
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp onion powder
- 2 tsp black pepper
- 1 tsp dill
- 1 ½ tbsp garlic powder
Instructions
- Preheat oven to 400 degrees ℉.
- Wash and slice the ends of the carrots. Use a sharp peeler to remove the skin from the carrots.
- Cut carrots in half, slice each chunk in half, and slice each piece in half again.
- Place sliced carrots on a baking sheet and season with 1 tsp garlic powder, ½ tsp salt, 1 tsp black pepper, 1 tsp dill, and drizzle 2 tbsp olive oil.
- Transfer to the oven and roast for 35-40 minutes or until they are fully roasted.
- To make the dip, add the plain yogurt to a small bowl and combine it with the smoked paprika, ½ tsp salt, ½ tsp garlic powder, ½ tsp black pepper, ½ tsp onion powder, 1 tbsp olive oil, and 1 tbsp water.
- Serve with the yogurt dip and enjoy.
