Carrot Fries with Dill-Yogurt Dip

Ingredients

Carrot Fries

• 1 1/2 lb carrots, cut into fry shape

• 2 tbsp avocado oil

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 2 tbsp chopped parsley

Dill-Yogurt Dip

• 1/2 cup plain greek yogurt

• 1/4 cup fresh dill, finely chopped

• 2 tbsp lemon juice

• 2 cloves garlic, minced

• salt and pepper, to taste

• water to thin

Instructions

1. Preheat oven to 400º.

2. Line a baking sheet with parchment paper. In a bowl combine carrots, avocado oil, smoked paprika, garlic powder, onion powder, salt, pepper, and fresh parsley. Stir until the carrots are coated.

3. Lay in an even layer on the baking sheet and place in the oven. Bake for 20-25 minutes, flipping halfway.

4. In the meantime, make the dill-yogurt dip. In a bowl, whisk together yogurt, dill, garlic, lemon juice, salt, and pepper. Add a bit of water, a couple teaspoons at a time, if you’d like the dip to be a thinner consistency. Taste and adjust seasonings as needed.

5. The carrots are done when they are fork-tender but still hold their shape. Serve with the dip and enjoy!