Ingredients
1 lb large carrots, peeled and cut into 3-inch matchsticks
2 tbsp cornstarch
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup feta cheese, crumbled
1/4 cup Greek yogurt, plain full-fat
1 tbsp lemon juice
1 tsp fresh dill, chopped
1/2 tsp lemon zest
3 tbsp honey
1 tsp red chili flakes
1/2 tsp apple cider vinegar
2 tbsp pistachios, crushed
1/4 cup pomegranate arils
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, toss the carrot matchsticks with cornstarch until evenly coated. Add olive oil, smoked paprika, garlic powder, salt, and pepper, tossing again until the spices stick to the carrots.
Spread the carrots in a single layer on the baking sheet, ensuring they aren’t touching to allow for maximum crispiness.
Roast for 20 to 25 minutes, tossing halfway through, until the edges are dark golden and crispy.
While the carrots roast, combine feta, Greek yogurt, lemon juice, dill, and lemon zest in a small food processor. Blend until smooth and creamy. Transfer to a small serving bowl.
In a microwave-safe dish, stir together the honey, chili flakes, and apple cider vinegar. Heat for 20 seconds to infuse the spice into the honey.
Arrange the hot carrot fries on a platter. Drizzle the spicy honey generously over the fries.
Garnish with crushed pistachios, pomegranate arils, and fresh parsley. Serve immediately with the whipped feta dip on the side.