Description
Roasted carrot “fries” topped with fresh herbs, toasted sesame seeds, and pomegranate molasses, served with a creamy tahini dipping sauce.
Ingredients
Scale
Carrot fries:
- 12 oz. of carrot sticks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons ground sumac
Tahini cream:
- 3/4 cup non-dairy yogurt
- 1 tablespoon tahini
- 1/2 teaspoon salt
Toppings:
- Drizzle of pomegranate molasses
- Mint or basil, roughly chopped
- Toasted sesame seeds
- Non-dairy feta cheese
Instructions
- Preheat oven to 425 and line a sheet pan with parchment paper.
- Toss carrots with olive oil and salt and spread onto a prepared sheet pan.
- Roast carrots for 20-25 minutes until beginning to brown.
- While carrots are roasting, combine all tahini cream ingredients in a bowl and whisk to combine. Prepare remaining toppings.
- When fries are removed from the oven, sprinkle with sumac and gently toss.
- To serve, top carrot “fries” with a drizzle of pomegranate molasses, chopped herbs, sesame seeds, and non-dairy feta cheese. Dip into tahini cream or serve on top of the tahini cream as seen in the photos.
Notes
Substitute sweet potato if you prefer sweet potato fries.
Substitute non-dairy yogurt for dairy based Greek yogurt.
- Prep Time: 5
- Cook Time: 25
- Category: Appetizer
Keywords: carrot fries, roasted carrots, loaded fries, appetizers