Ingredients
15/8 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)
21/4 teaspoons canola oil
1/4 teaspoon salt (table)
6 cups baby carrots (fresh; or 1 pound 10 ounces)
Steps
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.
U.S. Department of Agriculture. Nutrition.gov Website. Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip. Recipe source: Source Team Nutrition CACFP Easy Recipe Project. Available at nutrition.gov/recipes. Access date: 09-05-2024.