Parmesan Roasted Carrot Fries with Basil Yogurt Sauce

Step 1

Preheat the oven to 425°. Cut your carrots into fry-shaped strips by first cutting large carrots in half or thirds length-wise. Standing each piece on its end, slice them into long flat slices, then cut each slice into fries. (Peeling is optional, I like the skin.)

Step 2

Lay cut carrots on a large sheet pan making sure not to crowd. Spray with 15 grams or 1 Tbsp of olive oil, and sprinkly with dry spices. Toss well and roast for 12 minutes or until tender. Remove from the oven and turn on your broiler. Toss your carrots and sprinkle with parmesan cheese. Broil for another five minutes or so (on low if you have the option) making sure not to burn the cheese.

Step 3

Combine all ingredients for the basil yogurt sauce in a small bowl.

Step 4

Remove carrots from the oven and transfer the fries to a dish. Zest some lemon over the top, sprinkle with some fresh basil, and serve with simple pesto yogurt sauce.