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Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip

Give your baby carrots a makeover. Serve these baked carrots with a tasty dip.

6 servings
Prep time
5 minutes
Cook time
20 minutes
Total time
25 minutes
1 5/8 cups Greek yogurt (non-fat, plain; or 1 1/2 cups + 2 tablespoons)
3/8 cup sunflower seed butter (or 1/4 cup + 2 tablespoons)
6 cups baby carrots (fresh; or 1 pound 10 ounces)
1/4 teaspoon salt (table)
2 1/4 teaspoons canola oil

1. Wash hands with soap and water for at least 20 seconds.
2. Preheat oven to 400°F. 3. In a small bowl, combine yogurt and sunflower seed butter. Use a fork or rubber spatula to mix until smooth. Set aside. Keep cold at 40°F or lower.
4. In a medium bowl, combine carrots, salt, and oil. Toss.
5. Place carrots on a baking sheet in a single layer. Bake for 20 minutes or until lightly brown on the bottom. Heat to 140°F or higher for at least 15 seconds.
6. Serve ¾ cup carrot fries (about 9–13) and ⅓ cup dip.

Meal Type: Lunch, Snack
Category: Kid-Friendly
Food group: Vegetables, Protein, Dairy
Season: Winter, Fall