Carrot “French Fries” & Tahini-Nut Butter

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carrot french fries
A lot of my cooking comes from me trying to use up what I have on hand. I bought several pounds of beautiful, organic carrots for the carrot cake I made for Easter. So, I have quite a few carrots left.  Since I’ll be out of town this weekend, I’m trying to use up all of the seasonal produce I have, so I decided to jazz up these carrots by roasting them in olive oil, sprinkling them with a little salt, and making a rather sophisticated dip.

A girl can only eat so much hummus. Although I admit this dip is quite hummus-y, it’s still a welcome reprieve from the “baby carrots and hummus” snack. This dip is a blend of tahini (ground sesame seeds), peanut butter and lemon juice. I also mixed in some paprika, cayenne pepper and garlic powder to give it some pizzazz, and I topped with with whole sesame seeds.

The carrot french fries are delicious in their own right. And once you roast them with a drizzle of olive oil and salt, you may not wait to make the dip.

Baked Carrot “French Fries” with Tahini-Nut Butter Dip
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 2 servings
  • 6 whole carrots, cut into strips
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 cup tahini
  • 1/4 cup nut butter
  • 1/3 cup water
  • 1/2 lemon, juiced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • sesame seeds, for garnish
  1. Preheat the oven to 425F. Wash and prepare the carrots by cutting them into quarters vertically, then thirds horizontally. Place the carrots on a parchment paper-lined baking sheet in a single layer and drizzle with olive oil and sprinkle 1/4 teaspoon salt. Roast them until they just start to brown, about 15-20 minutes. Remove the carrots from the oven.
  2. While the carrots are baking, prepare the dip. Blend or whisk the tahini, nut butter, water, juice from the 1/2 lemon and remaining 1/4 teaspoon salt, paprika, garlic powder and cayenne pepper together until smooth.
  3. Serve immediately. The dip may be stored in a covered container in the refrigerator for up to three days.


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about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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