These are a super simple side item that pair perfect with tons of different recipes. The first time I ever made them, I paired them with lemon-crusted chicken, and this time with salmon burgers. The taste of these is very similar to sweet potato fries, the key is just to let them roast long enough to be crispy. For a different twist, try tossing them in brown sugar and cinnamon instead of Parmesan and herbs.
Ingredients
1 bag of carrots
2/3 c of grated Parmesan
Olive oil
Parsley flakes
Salt & pepper
Sauce
1 c plain fat free Greek yogurt
1 tbsp lemon juice
Salt & pepper
Instructions
1) Preheat oven to 400
2) Rinse and peel carrots and cut root end off
3) Cut and slice carrots into 1/4 inch thick slices (about fry size)
4) Toss in olive oil and spread out on a greased cookie sheet
5) Season all over with salt and pepper
6) Add Parmesan cheese and parsley all over and toss until evenly coated
7) Roast in oven for 25-30 minutes or until desired crispiness
Sauce
1) Combine Greek yogurt and lemon juice in a bowl
2) Season with salt & pepper to taste
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