Baked Shoestring Carrot Fries
- 1/3 lb 1/3 lb 1/3 lb Carrots, peeled and sliced into sticks
- 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
- 0.5 tsp 0.5 tsp 0.5 tsp Za'atar, divided
- 0.5 cup 0.5 cup 0.5 cup Flat Leaf Parsley, 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
- 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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