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Carrot fries with coriander and coconut yogurt dip recipe

Carrot fries with coriander and coconut yogurt dip recipe

50 ratings

These healthy carrot fries are really easy to make. Toss the veg in olive oil and cornflour then bake in the oven until crispy. Serve with a herby dairy-free yogurt dip for a moreish snack or vegan side dish. See method

  • Serves 4 as a side
  • 10 mins to prepare and 30 mins to cook
  • 181 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 1kg carrots, scrubbed, ends trimmed
  • 1 tbsp olive oil
  • 1 tsp cornflour

For the coriander and coconut yogurt

  • 200g Greek-style yogurt with coconut or dairy-free yogurt-alternative
  • 30g pack fresh coriander, leaves and stems roughly chopped
  • ½ lemon, zested and juiced

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    3g 17%
  • Sugars

    22g 24%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 24.6g Protein 3g Fibre 10.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C, and put 2 baking trays inside to heat up.
  2. Cut the carrots into long, even fries about 1cm thick. Trim any very thin ends, as they can burn during cooking (see tip, above). Transfer to a large mixing bowl and toss to coat in the oil. Sprinkle over the cornfour and toss again.
  3. Arrange the fries evenly over the hot trays. Bake for 25-30 mins, turning halfway, until crispy and browned in places; season. 
  4. Meanwhile, put the yogurt in a bowl and stir through the coriander, lemon zest and a squeeze of juice; season. Serve with the carrot fries for dipping.

Tip: Leftover carrot tops, trimmings, peelings and leaves can be used to flavour stocks. Wash and dry them, then simmer with the other stock ingredients. Allow to cool in the stock before straining out.

See more Side dish recipes

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