Crispy Parmesan Carrot Fries with Garlic Yogurt Dip
These carrot fries roast up crisp and cheesy, with a cool garlic yogurt dip for dunking.
Prep: 15 · Cook: 22 · Total: 37 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (140 reviews)
INSPIRED BY
Oven fries energy, but with carrots and a tangy yogurt dip to keep things bright.
Story
If I have carrots in the crisper, this is my favorite way to make them feel like a treat. The smell of Parmesan in a hot oven is basically a dinner bell. I keep the dip simple, and it pulls double duty, it is good on leftover chicken too. Make a double batch if kids are around, they vanish fast.
By Casey
Ingredients
- 1 1/2 lb carrots, peeled and cut into fry-shaped sticks
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/3 cup finely grated Parmesan
- 2 tbsp cornstarch
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1 small garlic clove, grated
- 1 tsp lemon juice
- 1 tbsp chopped dill or parsley
Instructions
- Heat oven to 425F. Line a sheet pan with parchment.
- Toss carrots with olive oil, salt, garlic powder, pepper, cornstarch, and Parmesan until well coated.
- Spread carrots in a single layer. Roast 12 minutes.
- Flip, then roast 10 more minutes until browned and crisp at the edges.
- Stir yogurt with grated garlic, lemon juice, and herbs. Taste and add a pinch of salt if needed.
- Serve carrot fries hot with the garlic yogurt dip on the side.
Chef Tips
- Cut the carrots evenly so they roast at the same speed.
- Do not overcrowd the pan, space equals crisp.
- Serve right away, they soften as they sit.
Cook's Notes
- Cut the carrots a little thicker than you think, thin ones can dry out.
- Use the small holes on a grater for Parmesan, it melts and browns better.
- For extra color, add smoked paprika.