Sometimes I just completely forget about a certain food until I rediscover it again. I currently have this with carrots. After this loaded veggie noodle bowl recipe with carrots I’m dipping raw carrots in hummus again and I’m enjoying these carrot fries with fresh dill dip quite often too. I mean who doesn’t like fries as a snack? I LOVE potato fries, but why not up the ante a little by swapping out potatoes for carrots?
I personally only love raw carrots or thinly sliced cooked carrots. But I honestly despise carrots that are cooked or boiled and still hard /too thick. It’s a weird thing, I know. So in order for me to enjoy warm carrots I will add them to a soup, I’ll thinly slice them or transform them into…perfectly baked fries. The dip turn these carrot fries in a superstar healthy vegan comfort food dish. Delicious as a snack, side dish, with a salad or whatever floats your boat. You could even pop these spiced oven roasted carrots in a veggie burger.
If you are going to make these carrot fries and/or dip, let me know in the comment section or tag me on Instagram #thegreencreator or on Facebook.
These carrot fries are a fun and healthy way to make fries. They are deliciously seasoned and roasted in the oven. The fresh dill dip turn these carrot fries into a delicious side dish or snack.
- CARROT FRIES
- 3–4 large carrots, peeled and cut into fry shapes
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon curry powder
- 1 teaspoon basil
- ½ teaspoon oregano
- 1/2 teaspoon salt
- 1 pinch black pepper
- optional: 1 tablespoon olive oil
- DILL DIP
- 1 cup raw cashews, soaked for 2 hours and drained
- juice of 1 lemon
- 2 garlic cloves
- 1/2 cup water
- 3–4 tablespoons chopped fresh dill
- 1/2 small sweet onion, chopped
- sea salt and freshly ground black pepper to taste
- CARROT FRIES
- Preheat oven to 400F (200C).
- Peel and chop your carrot in to fry like shapes.
- Put the carrot fries in a big bowl and add the olive oil (if you use oil) and your spices, and then toss to coat to ensure each fry is evenly coated in the spice mix. If you don’t use oil wet the carrots. I usually rinse the carrot under water before cutting and add them still a bit wet to the bowl.
- Spread the fries onto a baking dish with parchment paper and place them so the fries are not touching each other so there is lots of air around each fry to help get them crispy.
- Bake for 20-30 minutes, taking them out every now and then to flip. They are done when the edges are brown and the fries are soft/fork tender. I like these carrot fries softer.
- DILL DIP
- In a high-speed blender combine the water, cashew nuts, lemon juice, dill, onion, garlic, salt, and pepper and blend until smooth.
- Adjust the salt and black pepper to taste. Pour the dip into a serving dish for dipping or a small container and cover. Keep in the fridge if you prefer a chilled and thicker dip.
Depending on your oven it may take less or more time to make these carrot fries. Be sure to check them every 10 minutes to make sure they aren’t burning or still too hard.