Description
Carrots as well as carrot tops are baked in the oven with a spice seasoning of coriander seeds, cumin seeds and fennel seeds to make carrot fries. On the side is a garlic chives and avocado dip.
Ingredients
2 cups washed and chopped carrot sticks
1 bunch carrot tops
2 Tbsp Olive oil
salt for seasoning
4 wedges lime or lemon
For spice mix – coarse ground following ingredients:
1 tsp turmeric
1 tsp toasted cumin seeds
1 tsp toasted fennel seeds
For the dip:
1 bunch garlic chives (Replace with chives or 2 pieces of garlic or a herb like cilantro or parsley if not available)
0.5 avocado chopped
2 tsp chopped jalapeno or chili of your choice
0.5 cup yogurt
salt for seasoning
1 tsp lime juice
Instructions
Heat oven to 375 F
In a mixing bowl Drizzle carrots with some olive oil to coat. Sprinkle 2 to 3 tsp of the spice mix to coat. Season with sea salt. Spread out on a sheet pan.
Bake in oven for 25 minutes
Increase oven temperature to 400F
Add the carrot tops to the mixing bowl using the left over oil from before and mix to coat them.
Add them to the baking sheet pan. Continue baking for 10 to 15 minutes more till carrots start crisping at edges and the leaves of the tops get crispy as well.
Remove the pan.
Meanwhile puree all ingredients for the dip except lime juice. Add a few Tbsp water or olive oil to help puree if needed.
Stir in the lime juice and adjust the seasoning.
Serve the carrots topped with crisp carrot tops and the dip as a side along-with a wedge of lemon or lime.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Modern Indian
Keywords: Carrot Fries recipe with Carrot Tops recipe and garlic chives recipe for dip