Apparently, the carrot fries from one of my last What I Ate Wednesday posts were a big hit. Who would have thought? I’ve been enjoying them regularly for quite a while, but I actually can’t take credit for them. My carrot fries were inspired by the Nut Butter Crusted Parsnip Fries from Oh She Glows, which in turn were inspired by the Almond-Crusted Root Vegetable Oven “Fries” from Diet, Dessert, and Dogs. There’s so much inspiration flowing around the blog world!
The two original versions use either peanut or almond butter, or a mix of both. I’m sure those are delicious, too, but I’ve developed a major crush on tahini! Now what the heck is that?! Tahini is a paste made from ground sesame seeds, and is an important ingredient in hummus and baba ghanoush, among others. It contains quite a lot of protein, healthy fats, calcium, and vitamins (mostly B1, B2, and B6), and is a great alternative for those who are allergic to peanuts or almonds. Awesome!
Tahini Crusted Carrot Fries
Those baked carrot fries are a tasty side dish, that can be prepared with minimal effort. I like to have them with sweet or yellow potatoes, which I place on the same baking sheet, and a big salad. Feel free to experiment with your favorite spices!
Prep time: 5-10 minutes
Baking time: 20 minutes
Yield: Makes about 2 servings
- 4 large carrots
- 1 Tbsp tahini (sesame seed paste)
Preheat your oven to 400°F (200°C). Peel the carrots and cut them into fries. In a medium-sized mixing bowl combine tahini and a tiny dash of salt. Add the carrots and stir until they are evenly coated with the tahini sauce. Spread them onto a large baking sheet lined with parchment paper and make sure that the fries don’t stick together.
Bake for 20 minutes, or longer if you want your fries a little more done. I prefer them ‘al dente’.