Roasted (Purple) Carrot Fries with Tahini Yogurt Dipping Sauce – bright + vibrant. So tasty and very addictive. It’s a good thing they are healthy!
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
This is the first day after Daylight Saving Time began yesterday morning. It is 7:15 p.m. EST and it is still light outside. For the next few months, I don’t have to worry about racing to get dinner done so that I can photograph it before the sun goes down. Yippee!
I needed a quick dinner tonight because the race was on to finish reading my book for Book Club on Wednesday. This month we’re reading Everything I Never Told You by Celeste Ng.
The book begins with “Lydia is dead.” I was instantly drawn into this book, with its superb writing. It reminded me a lot of Lovely Bones by Alice Sebold.
On its surface, the story is a mystery: What led to the death of Lydia Lee, a sixteen-year-old honor student with supposedly everything to live for? In reality, the mystery goes far deeper. Was it murder? Was it suicide? Or was it something else? By the end of the book, … I won’t say anymore, just in case you want to read it yourself.
Anyway, I finished the book this afternoon (yay me!). Now to get dinner on the table. I knew I would be reading pretty much all day — especially since I just started it yesterday. So I had the forethought to pull some beet feta burgers out of the freezer.
When I make veggie burgers or crab cakes, I like to freeze half of the patties for just such an occasion.
Now what to have with it? Burgers are almost synonymous with fries. I used the potatoes the other day in the Slow Cooker Corned Beef and Cabbage, but I still had some of the carrots left. The purple ones. I like to buy the organic rainbow carrots from Trader Joe’s. And I really like the purple ones. They are purple on the outside, but when you cut into them, they are orange on the inside.
I’m no stranger to baked carrot fries. They are incredibly easy to prepare, crisp, flavorful and super healthy. Carrots contain powerful antioxidants and are rich in vitamins A and C. When baked in the oven, they get caramelized and tender.
One of my favorite dipping sauces for carrot fries is Garlic Yogurt Dipping Sauce. But this time, I decided to add tahini. Equally as good. Trust me.
Healthy Roasted (Purple) Carrot Fries with Tahini Yogurt Dipping Sauce (A printable version is at end of post)
Yields 2 servings
3-4 purple carrots, cut into ½-inch sticks
2 teaspoons olive oil (I’ve also used coconut oil and they are just as tasty)
½ teaspoon dried parsley
½ teaspoon fired French thyme
salt and pepper, to taste
a handful of fresh flat-leaf parsley, for garnish
Tahini Yogurt Dipping Sauce
Preheat oven to 450°F. Line a large baking sheet with parchment paper or nonstick pad and set aside.
In a large mixing bowl, toss the carrots with oil, thyme, parsley, salt and pepper.
Place carrots on baking sheet in single layer.
Bake for 10-12 minutes, turn and bake for another 10-12 minutes or until crisp-tender. Serve with Tahini Yogurt Dipping Sauce.
- 3-4 purple carrots, cut into ½-inch sticks
- 2 teaspoons olive oil (I’ve also used coconut oil and they are just as tasty)
- ½ teaspoon dried parsley
- ½ teaspoon fired French thyme
- salt and pepper, to taste
- a handful of fresh flat-leaf parsley, for garnish
- Preheat oven to 450°F. Line a large baking sheet with parchment paper or nonstick pad and set aside.
- In a large mixing bowl, toss the carrots with oil, thyme, parsley, salt and pepper.
- Place carrots on baking sheet in single layer.
- Bake for 10-12 minutes, turn and bake for another 10-12 minutes or until crisp-tender.