Best 6 Baked Carrot Fries With Tahini Nut Butter Dip Recipes
Baked carrot fries with tahini nut butter dip is a healthy and delicious snack or side dish that is easy to make. The combination of sweet carrots, crispy edges, and creamy dip is irresistible. This recipe is also a great way to get your kids to eat their vegetables. The carrots are coated in a mixture of olive oil, salt, and pepper, then baked until they are tender on the inside and crispy on the outside. The tahini nut butter dip is made with tahini, almond butter, lemon juice, and spices. It is creamy, flavorful, and the perfect complement to the carrot fries.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED CARROT "FRIES" WITH TAHINI-NUT BUTTER DIP
As an alternative to french fries, I decided to roast carrot sticks with olive oil and salt, then serve them with a rather sophisticated dip of tahini, peanut butter and lemon juice.
Provided by Vallery Lomas
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots into quarters lengthwise, then thirds crosswise. Place on a parchment paper-lined baking sheet in a single layer and drizzle with the olive oil and sprinkle with 1/4 teaspoon salt. Roast until they just start to brown, 15 to 20 minutes. Remove the carrots from the oven.
- While the carrots roast, prepare the dip: Whisk together the tahini, nut butter, lemon juice, paprika, garlic powder, cayenne pepper, 1/4 teaspoon salt and 1/3 cup water in a small bowl until smooth. Alternatively, blend them in a blender until smooth. Scrape into a serving bowl and sprinkle with sesame seeds.
- Serve the carrot fries immediately with the dip. The dip can be refrigerated in an airtight container for up to 3 days.
OVEN-BAKED CARROT FRIES
Make and share this Oven-Baked Carrot Fries recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F. Line a shallow pan with foil.
- Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
- Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
- In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
- Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
- Serve hot or at room temperature.
CARROT FRIES RECIPE BY TASTY
Here's what you need: carrots, olive oil, fresh parsley, paprika, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
- Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams
GARLIC PARMESAN BAKED CARROT FRIES RECIPE BY TASTY
Here's what you need: carrots, oil, parmesan cheese, garlic powder, pepper, fresh parsley, salt, greek yogurt, lemon juice, garlic salt, pepper
Provided by Merle O'Neal
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200˚C).
- Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
- In a large bowl, mix ingredients with carrot sticks.
- Spread on a baking sheet.
- Bake for 15-20 minutes (depending on how crispy you want them).
- Mix together ingredients for dipping sauce in a small bowl.
- Serve warm carrots with dipping sauce. Topped with Parmesan and parsley.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams
OVEN FRIES WITH TAHINI YOGURT AND SMOKY-SWEET NUTS
This is an alternative take on loaded fries, but the cheesy sauce is replaced with tahini yogurt and the bacon bits with smoky-sweet nuts. It's no less decadent, however, and a great one to dig into and share. Double up on the smoky-sweet nuts, if you like. They're an easy way to introduce both texture and flavor to dishes, and are particularly good spooned onto hummus.
Provided by Yotam Ottolenghi
Categories snack, finger foods, appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- On a large parchment-lined baking sheet (tray), toss the potatoes with the rice flour, oil and 1 teaspoon salt. Spread them out in an even layer so they're not overlapping. Cover the baking sheet tightly with foil and bake for 15 minutes, until the potatoes steam and soften slightly.
- Meanwhile, make the pickled stems: Add the herb stems to a small bowl with the vinegar and set aside to gently pickle.
- Prepare the nuts: Add the oil to a small frying pan and heat over medium-high. Once hot, add the pine nuts and almonds, and cook, stirring occasionally, until toasted and nicely browned, about 1 to 3 minutes. Remove from the heat and immediately stir in the sugar, nigella seeds, Urfa and Aleppo chile flakes, paprika, and 1/4 teaspoon salt. Transfer to a bowl.
- Make the tahini yogurt: Add all the ingredients to a bowl with 2 1/2 tablespoons water and 1/4 teaspoon salt; whisk until smooth. Add an additional 1 or 2 tablespoons of water, if needed, until the mixture is just pourable, since it tends to thicken as it sits.
- Remove the foil from the potatoes, turn the heat up to 425 degrees Fahrenheit/220 degrees Celsius and return to the oven for 15 minutes. Use a spatula to gently flip the fries over, separating them if they stick together at all, and bake for 20 to 25 minutes more, until nicely golden and crispy. Set aside to cool for 5 minutes.
- To serve, transfer the fries to a large serving platter and drizzle with the tahini yogurt. Spoon the nut mixture on top, followed by the pickled stems and their liquid. Serve immediately.
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
Tips:
- For the best results, use a mandoline slicer to cut the carrots into even and thin strips. This will ensure that they cook evenly and get crispy.
- Toss the carrot fries with a little bit of cornstarch before baking. This will help them to get crispy and golden brown.
- Don't overcrowd the baking sheet when baking the carrot fries. This will prevent them from cooking evenly.
- If you want to make the carrot fries ahead of time, you can bake them and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them in the oven or air fryer until they're crispy again.
- For the tahini nut butter dip, be sure to use a good quality tahini. This will make a big difference in the flavor of the dip. You can also adjust the amount of honey or maple syrup to taste.
Conclusion:
Baked Carrot Fries with Tahini Nut Butter Dip is a delicious and healthy snack or side dish that's perfect for any occasion. The carrot fries are crispy and flavorful, and the tahini nut butter dip is creamy and tangy. This recipe is also a great way to get your kids to eat more vegetables.
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