2PoundsWhole Carrots, peeled and sliced into 'fries'
1/2CupParmesan Cheese, grated
2TbspFresh or dried parsley, chopped
1TbspFresh Rosemary, chopped
salt and pepper to taste
1Chipotle chili pepper in adobo sauce, finely chopped
1/2Lime, zested and juiced
Clean and peel the carrots, slice into even size fries, transfer to a large mixing bowl. Toss in olive oil, Parmesan cheese,salt, pepper, garlic powder, parsley, and rosemary. Toss to evenly coat. Lay out in a single layer on a greased baking sheet.
Bake at 425 degrees F, for 15-20 minutes until tender and crispy.
In a small mixing bowl combine the buttermilk, mayonnaise, chipotle pepper, lime juice and zest, Worcestershire, garlic powder, paprika, and cayenne. Mix to combine.
Serve the roasted carrot fries along with the chipotle dipping sauce, serve immediately for best results. Top with extra Parmesan if desired.
All images & content are the sole property of The Hearty Life. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.