Next time when you are craving french fries and you know you shouldn’t be eating them, opt for these instead.
Roasted carrot and parsnip fries with basil parmesan pesto and creamy avocado dip
- 2 purple carrots
- 2 orange carrots carrots and parsnips equal to about 4 pounds
- 2 yellow carrots
- 2 parsnips
- 2 tablespoons olive oil
- 1 teaspoon iodized salt
- 1/8 teaspoon black pepper
- Ingredients for dip #1
- 1/2 cup fresh basil
- 1/2 cup fresh shredded parmesan
- 1 tablespoon olive oil
- 4 tablespoons water 2 tablespoons pine nuts
- Ingredients for dip #2
- 1 ripe medium avocado
- 1/2 cup nonfat greek yogurt
- 1/2 lime wedge
Instructions
- Preheat oven to 450 degrees
- Clean, peel, and chop carrots and parsnips into strips or fry size pieces
- Place parsnips and carrots in bowl and add olive oil, salt, and pepper
- Toss to coat
- Place on baking sheet and spread out in single layer
- Roast for 20 minutes, flip and roast another 10 minutes till tender and browned in spots
- Serve with parmesan basil pesto and creamy avocado dip (recipe below)
Instructions for dip #1 – Basil parmesan pesto
- Place basil, parmesan olive oil, water, and pine nuts in a blender and blend until smooth
Instructions for dip #2 – Creamy avocado dip
- Cut open avocado, remove pit, and squeeze out avocado into a bowl
- Mash with fork
- Add greek yogurt and juice from lime wedge
Adapted from A Love A Face