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