Roasted Carrots with Cilantro Yogurt Dip

Seasoned with chili and cumin and baked until tender, these carrot fries are great for dipping in this cilantro yogurt dip flavored with hints of lime and garlic.

Here are the carrots cut into fry shapes and ready for the oven

Roasted Carrots

• 1 lb. carrots
• 1 T. oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp pepper

Preheat oven to 425.

Cut carrots into halves and quarters so that they are approximately 1/4"-3/8" thick and about 4" long.

Toss carrots with oil and seasoning and spread in a single layer on a parchment lined baking sheet.

Roast for 20 minutes.  Remove from oven to flip and rotate carrots.  Return to oven and roast for 10-15 minutes more.  

Serves 3.

Cilantro Yogurt Dip

• 1/2 cup yogurt (can substitute sour cream)
• 2 T. minced cilantro
• 1 tsp lime juice
• 1 tsp honey
• 1/2 clove minced garlic OR 1/2 tsp jarred minced garlic
• 1/4 tsp salt

Mix and dip!

Leftover dip can also be used as a salad dressing.

Leave a comment if you make this recipe!