A tasty and delicious macro-friendly side that is sure to make us all carrot lovers! They’re not crispy, deep-fried strips of potatoes. I’ll just rip that bandaid off. Haha. But they’re super good and such a fun way to do your veggies.

Delicious parmesan roasted carrot fries www.lillieeatsandtells.com

Of course you can roast a batch of these carrot fries without the basil yogurt sauce. But everyone knows if it’s shaped like a fry, and can be dipped, it should be dipped.

That’s a thing.

Basil yogurt dipping sauce perfect for roasted carrots and veggies. www.lillieeatsandtells.com

How to Make Parmesan Roasted Carrot Fries with Basil Yogurt Sauce

For the Roasted Carrot Fries You’ll Need: 

  • Carrots, cut into “fries”
  • Olive oil
  • Dried parsley
  • Kosher salt
  • Garlic powder
  • Paprika 
  • Pepper
  • Parmesan cheese, grated
  • Lemon zest (optional)
Fit your macros with these amazing roasted carrots. www.lillieeatsandtells.com

For the Basil Yogurt Sauce You’ll Need:

  • Nonfat Greek yogurt
  • Garlic powder
  • Store bought pesto (we love the vegan Trader Joe’s option)
  • Clear balsamic vinegar or lemon

Start by preheating your oven to 425 degrees. While that’s warming up, cut your carrots into fry-shaped strips by first cutting large carrots in half or thirds lengthwise. Standing each piece on its end, slice them into long flat slices, then cut each slice into fries. (Peeling is optional, I like the skin!)

Parmesan roasted carrot fries with amazing basil yogurt dipping sauce that fit your macros. www.lillieeatsandtells.com

Next, lay your cut carrots on a large sheet pan, and make sure not to crowd! Give them a spray or drizzle of about 1 Tbsp of olive oil, and then sprinkle with the dry spices. Toss well and roast for 12 minutes or until tender. When tender, remove from the oven and turn on your broiler. Give them another toss and then sprinkle with parmesan cheese.  Broil for another five minutes or so (on low if you have the option) making sure not to burn!

That’s the worst right? When you’re in the final stretch of a beautiful recipe and look away from the broiler for eighteen seconds too long. STAWWWWP IT.

Anyway, as for the sauce, just combine all the ingredients for the basil yogurt sauce in a small bowl. DONE.

Remove carrots from the oven and transfer fries to a dish. Zest some lemon over the top. It’ll make you feel fancy and make everything fresher and yummier. Sprinkle with some fresh basil, and serve with simple pesto yogurt sauce! Enjoy.

Serving Suggestions

These are perfect as a side to pretty much any grilled protein, sandwich, or burger! Here are a few of our favorites:

creamy basil yogurt dipping sauce for these delicious parmesan roasted carrot fries. www.lillieeatsandtells.com

Similar Recipes

I’ve got a few other macro-friendly carrot side dishes for you to try if you liked this one! Here are a few of my favorites,

Spicy Carrot Fries with Lemon Cumin Yogurt Sauce – Lillie Eats and Tells

Maple Cumin Roasted Carrots – Lillie Eats and Tells

Or, if you’ve had enough carrots, give any of these tasty and macro-friendly sides a try!

Macro Friendly Loaded Smashed Potatoes – Lillie Eats and Tells

Mexican Street Corn Salsa – Lillie Eats and Tells

Parmesan, Lemon, and Herb Crusted Delicata Squash with Crispy Shallots – Lillie Eats and Tells

Lillie Eats and Tell's Roasted parmesan carrots with basil yogurt sauce www.lillieeatsandtells.com

I’ve got a whole cookbook full of macro-friendly dishes if this is your jam! If you’re still easing into macro counting (or you’re a pro… all are welcome!) be sure to follow me over on Instagram. I share recipes, tips, tricks, and favorites daily!

Lillie Eats and Tell's Roasted parmesan carrots with basil yogurt sauce www.lillieeatsandtellscom.bigscoots-staging.com

Parmesan Roasted Carrot Fries with Basil Yogurt Sauce

These deliciously healthy parmesan roasted carrots with basil yogurt sauce will surprise you with how simple they are to make. Macro-friendly without sacrificing flavor, you'll love these roasted carrot 'fries'!
4.67 from 3 votes
Course Dressings and Sauces, Side Dish, Veggies
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 130 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 1 1/2 lb Carrots, cut into 'fries' (705 g)
  • 1 Tbsp Olive Oil (15 g)
  • 2 tsp Dried Parsley
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/4 tsp Pepper
  • 1/4 cup Parmesan Cheese, grated (28 g)
  • Lemon Zest (optional)

Simple Basil Yogurt Sauce (Serves 4: 30 g each/ 26cal, 1.7c, 1f, 2.4p)

  • 1/3 cup Non-fat Greek Yogurt (85 g)
  • 1/4 tsp Garlic Powder
  • 1 Tbsp Store Bought Pesto- We love the vegan Trader Joe's option.* (15 g)
  • 1 Tbsp Clear Balsamic Vinegar or Lemon ** (15 g)

Instructions

  • Preheat the oven to 425°. Cut your carrots into fry-shaped strips by first cutting large carrots in half or thirds length-wise. Standing each piece on its end, slice them into long flat slices, then cut each slice into fries. (Peeling is optional, I like the skin.)
  • Lay cut carrots on a large sheet pan making sure not to crowd. Spray with 15 grams or 1 Tbsp of olive oil, and sprinkly with dry spices. Toss well and roast for 12 minutes or until tender. Remove from the oven and turn on your broiler. Toss your carrots and sprinkle with parmesan cheese. Broil for another five minutes or so (on low if you have the option) making sure not to burn the cheese.
  • Combine all ingredients for the basil yogurt sauce in a small bowl.
  • Remove carrots from the oven and transfer the fries to a dish. Zest some lemon over the top, sprinkle with some fresh basil, and serve with simple pesto yogurt sauce.

Notes

*Of course different store-bought pestos will vary in macros, but using just a tablespoon in there makes that difference pretty negligible.
**I’ve shared often, but we are OBSESSED with the fruit-infused white balsamic vinegars from Baker and Olive. Do a search to see if you have a local olive oil shop and you’ll find something similar. Otherwise, they sell online. I use them to dress almost every salad I eat and love how much they add to any sauce or dressing. I used the lemon white balsamic in this. It definitely makes the sauce a little sweet. 
These don’t turn out crispy like fries. That takes more fat, sugar, or starch. But we love them anyway!
The nutrition below is for the fries alone, but the yogurt sauce is also in MFP (macros are essentially for non-fat Greek yogurt so let me assure you, they’ll fit!) And you can log them separately. 
MFP: Lillie Eats and Tells Parmesan Roasted Carrot Fries
MFP: Lillie Eats and Tells Basil Yogurt Sauce

Nutrition

Serving: 100gSugar: 10.4gFiber: 6.2gCalories: 130kcalFat: 5.2gProtein: 4.6gCarbohydrates: 16.8g
Keywords baked, balsamic vinegar, basil, carrots, greek yogurt, parmesan, pesto

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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  1. 5 stars
    i just made these the other day and thEy are super yummy! I meant to make them as part of our Dinner and then i ate alMost the whole pan myself while “testing them”. Ha!