Baked Carrot Fries drizzled with Tahini
Hey guys! Happy Wednesday 🙂
Today’s blog post is extra special because I am part of a collaboration emphasizing the beauty and versatility of carrots! Who knew carrots weren’t just meant to be in a cake or eaten as a snack? There is so much more that can be done with this delicious & healthy vegetable. I am sure we have all had fries using types of potatoes but have you ever made carrot fries? To be particular, these are oven baked carrot fries with an herb tahini sauce. These are extremely tasty and simple to make. They are also a much better alternative to french fries!
Hopefully, this post will inspire you to look at vegetables differently and allow you to be more creative in the kitchen 🙂 Below are some awesome food bloggers and Instagrammers who also highlighted carrots. Check out the hashtag #24carrotgoals on Instagram as well. I doubt you will ever look at carrots the same after this!
Total Time: 30 minutes
Ingredients
8 large carrots
1 1/2 tbsp fresh finely chopped rosemary
1 tbsp fresh chopped dill
1-2 tbsp olive oil
Salt & Pepper to taste
1 tbsp garlic powder
1 tbsp paprika
Instructions
- Preheat oven to 420 degrees F. Place the baking pan you will be using in the oven to preheat as well.
- In the meantime, cut the top of your carrot and peel off the skin. Cut carrots in half horizontally then cut them lengthwise till you get them into the shape of fries. The thinner the fries; the crispier they will be.
- Combine carrot sticks in a bowl with all the above ingredients.
- Lay the carrot sticks scattered onto the hot baking pan. Do not clutter.
- Place in the oven to bake for about 20 minutes till carrots are tender and appear to be crisp.
Tahini Sauce Ingredients
1 cup of parsley or cilantro
1/2 tsp finely chopped jalapeno (optional for heat)
1/2 a fresh lemon’s juice
2 tbsp tahini
Salt & Pepper to taste
1/4 cup water (thins out the sauce-add more if needed)
Instructions
- Blend all these ingredients in a food processor till smooth.
Other awesome carrot recipes down below 🙂
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
What Great Grandma Ate’s Paleo Carrot Mug Cake
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan-Stuffed Portobello Mushrooms
Food by Mars’ Paleo Carrot Walnut Loaf Cake
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Butter Loves Company’s Iced Carrot Cake Cookies
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Cocoa and Salt’s Classic Carrot Cake
Dirty Whisk’s Carrot and Herbed Ricotta Tart
A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Lemon Thyme and Ginger’s Sweet n’ Spicy Herbed Carrots
Lady and Larder’s Carrot Crudite Board with Z’atar Hummus
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Suburban Pie and Treat’s Carrot Pineapple Raisin Pie
Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese
Flotte Lotte’s Carrot Apple Pie
Pizanna’s Vegan Carrot Birthday Cake
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)
Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart
Seed and Mill’s Carrot Cake with Tahini Caramel Frosting