Garlic Parmesan Carrot Fries
It's nearly 3pm and my brain is telling me I am starving, although I know this cannot be possible as I ate a hearty lunch only a few hours ago! I had a quick search through my pantry and fridge and it was looking rather sad as we are having WOOP (a meal box that gets delivered to your door with all the ingredients you need to make dinners for the week) this week. What I could find was a few carrots that looked like they needed using up and some left over parmesan. Carrots are not my go to vegetable after being feed them every single night of my life as a kid, but carrot parmesan fries on the other hand, I can do! One large carrot has about 30 calories, 7 grams of carbs, 2 grams of fiber, <1 gram of protein, and meets 240% of your Vitamin A needs. For the dipping sauce I mixed together greek yogurt, lemon juice, garlic powder, salt, pepper and dried parsley - YUM!
- 3 large carrots, ends cut off
- 1/4 cup parmesan cheese, grated
- 2 tbsp garlic powder
- 3 tbsp olive oil
- 2 tsp dired parsley
- salt and pepper to taste
- 1/3 cup greek yogurt
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried parsley
- salt & pepper to taste
Preheat the oven to 200*C. Cut the ends off the carrots and then into long "fries" stick shapes. Mix the olive oil, parmesan, garlic powder, parsley, salt, and pepper in a medium bowl. Then add carrots and toss to cover them all.
Place carrots on an oven tray with baking paper and bake for 20 minutes until carrots are soft and starting to get slightly golden in colour, turn the carrots over at 10 minutes.
While carrots are baking make up your dipping sauce. Mix Greek yogurt with lemon juice, garlic powder, parsley, salt, pepper and place into a small serving dish.
Serve hot next to the dipping sauce and enjoy!