Baked Shoestring Carrot Fries
Roasted Carrot Shoestring Fries with Za'atar and Green Tahini Sauce
- 1/3 lb 1/3 lb 1/3 lb Carrots, peeled and sliced into sticks
- 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
- 0.5 tsp 0.5 tsp 0.5 tsp Za'atar, divided
- 0.5 cup 0.5 cup 0.5 cup Parsley, Flat Leaf, gently packed
- 0.25 cup 0.25 cup 0.25 cup Tahini
- .5 tsp .5 tsp .5 tsp Granulated Garlic
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- .25 tsp .25 tsp .25 tsp Black Pepper
- 3 Tbsp 3 Tbsp 3 Tbsp Water
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375F. Line a large baking sheet with a lightly greased piece of tinfoil or a nonstick pad and set aside.
- In a large mixing bowl, toss the carrots and oil, then add 1/4 teaspoon of the za'atar and toss to coat.
- Bake for 40-50 minutes, until crispy, then sprinkle with the remaining za'atar and some chopped parsley (optional).
- While the carrot fries are baking, make the dipping sauce by combining all of the ingredients in a blender or food processor and process until smooth. Add an additional tablespoon of water if necessary to thin out the sauce if you want.
- Serve the carrots while still hot and crispy, alongside the dipping sauce.
Za'atar is a middle eastern spice mix consisting primarily of sesame seeds, thyme, sumac that is far less exotic, and much easier to find than you'd think, thanks to the internet. Flatleaf or curly parsley both work for this recipe. Store the leftovers in an airtight container in the fridge for up to a week. Dipping sauce inspired by Ottolenghi
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About This RecipeCoconut Free Dairy Free Egg Free GAPS Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Free
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