Recipe of the Week: Carrot Fries with Dilly Dip

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“Hey there Bright Eyes” Roasted Carrots and Dilly Dip

(for the kids you can call these carrot fries!)

Carrots and dill have a real affinity for one another. This recipe showcases their compatibility by providing a hit of refreshing dill flavour to the intense depth of roasted carrots. Cutting these carrots into long thin strips down the middle makes them look like thin cut fries. A perfect size and shape to plunge into the dilly dip.

 

Roasted carrots

Ingredients:

  • 1 bunch of carrots (8-10 carrots per bunch), sliced lengthwise down the middle * if you can find rainbow carrots (orange, yellow, red, purple) even better!
  • 2 tsp grapeseed oil
  • 1 tbsp whole grain old-fashioned mustard
  • 1 tbsp raw honey
  • Himalayan pink salt, to taste

Instructions: 

  1. Preheat oven to 375F
  2. Cut carrots lengthwise down the middle and place carrot slices into a large bowl.
  3. Pour the oil, mustard and honey on top of the carrots.
  4. With your clean hands evenly rub the ingredients all over the carrots.
  5. Place carrot pieces onto a parchment paper lined baking sheet.
  6. Roast for 15 minutes at 375F then remove baking sheet from oven, and using a tong gently flip the carrots over.
  7. Set the oven to 400F and roast for an additional 15 minutes.
  8. Remove baking sheet and immediately sprinkle the salt on top of the hot carrots.
  9. Serve the hot carrots in a bowl with the dilly dip in the centre or on a long plate with a dollop of dilly dip on the side.

The roasted carrots are also delicious cold, tossed into a salad or a wrap.

Dilly Dip

The creamy, tangy and bright flavours of this dip go perfectly with the sweet and earthy taste of the carrots. The naturally occurring and healthy fat in the sheep’s milk yogurt allows our body to properly absorb the health promoting fat soluble vitamins in these crave- worthy carrots!

Ingredients:

  • 500 ml of plain yogurt (I use sheep’s milk yogurt- Ewenity Farms label)*
  • ¼ cup dill, finely chopped
  • 1 tbsp chives, finely chopped
  • Himalayan pink salt, to taste

Instructions:

  1. Place all ingredients in a mixing bowl, and stir to combine.

 

* if you want your dilly dip extra creamy, strain out the liquid by scooping the yogurt into a cheesecloth lined strainer. Place the strainer over a bowl and cover the bowl overnight in the fridge. In the morning, discard the liquid & scoop out the thick yogurt! Thick, creamy & divine! Well worth the extra step.

 

By: Jaime Slavin, Nutritionist, MPH
http://www.jaimeslavin.com/ 
http://blog.jaimeslavin.com/