Dairy-free Smashed Carrot Fries
Ingredients
Smashed Carrot Fries
- 6 small or 3 large/medium carrots - cut into ¾ inch long pieces
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp salt to taste
- pepper to taste
- pinch red pepper flakes
Mint and yogurt dip
- 1 cup yogurt
- ½ cup mint leaves
- ½ cup fresh coriander chopped
- Salt to taste
- ¼ tsp cumin powder
Instructions
- Add carrots to boiling water. Boil for 15-18 minutes until softened.
- Preheat oven to 425 F or 200 C
- Lay softened carrots to a sheet pan lined with parchment paper. Spread them in single layer.
- Using the bottom of a jar or glass, smash each piece of carrot. Coat carrots in oil and seasonings.
- Bake carrots for 20 minutes, until crisp. Let cool and enjoy straight from the tray or with a mint yogurt dip.
- For the mint yogurt dip, blend everything until smooth and creamy.
Notes
- Add a sprinkle of smoked paprika or cayenne pepper for a kick of heat.
- Try a drizzle of maple syrup for a sweet contrast to the savory spices.
- Toss the fries with some grated nutritional yeast for an umami boost.
- Fresh rosemary or thyme add an earthy, aromatic flavour.
- Serve with a side of garlic aioli, hummus, or even a tangy yogurt dip.
- Leftovers, which I know there won't be! Reheat them in the oven at 350°F for 5-10 minutes to bring back the crispiness.