Carrot & Sweet Potato Stars
Carrot & Sweet Potato Stars
Ingredients
For the Star Veggies
- 2 sweet potatoes, medium, peeled and cut into 1/2-inch thick rounds
- 3 carrots, medium, peeled and cut into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Dip (Optional)
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the sweet potato and carrot rounds. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently until all the veggie pieces are evenly coated with the yummy spices.
⏱️ 5 min
- 3
Now for the fun part! Use a star-shaped cookie cutter (about 2-3 inches wide) to cut out star shapes from the sweet potato and carrot rounds. You can re-roll and cut any leftover scraps, or roast them alongside the stars for a chef's treat!
⏱️ 5 min
- 4
Arrange the veggie stars in a single layer on the prepared baking sheet, making sure they don't overlap. This helps them get nice and crispy.
⏱️ 2 min
- 5
Bake for 20-25 minutes, flipping the stars halfway through, until they are tender and slightly golden brown at the edges. Keep an eye on them so they don't get too dark!
⏱️ 25 min•🌡️ 400
- 6
While the stars are baking, if you're making the dip, mix the Greek yogurt, chopped chives, lemon juice, and salt in a small bowl. Stir until smooth and creamy.
⏱️ 3 min
- 7
Carefully remove the baked veggie stars from the oven. Let them cool for a few minutes before serving. These are super yummy on their own or with the creamy chive dip!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot & Sweet Potato Stars
Ingredients
For the Star Veggies
- 2 sweet potatoes, medium, peeled and cut into 1/2-inch thick rounds
- 3 carrots, medium, peeled and cut into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Dip (Optional)
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the sweet potato and carrot rounds. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss gently until all the veggie pieces are evenly coated with the yummy spices.
⏱️ 5 min - 3
Now for the fun part! Use a star-shaped cookie cutter (about 2-3 inches wide) to cut out star shapes from the sweet potato and carrot rounds. You can re-roll and cut any leftover scraps, or roast them alongside the stars for a chef's treat!
⏱️ 5 min - 4
Arrange the veggie stars in a single layer on the prepared baking sheet, making sure they don't overlap. This helps them get nice and crispy.
⏱️ 2 min - 5
Bake for 20-25 minutes, flipping the stars halfway through, until they are tender and slightly golden brown at the edges. Keep an eye on them so they don't get too dark!
⏱️ 25 min•🌡️ 400 - 6
While the stars are baking, if you're making the dip, mix the Greek yogurt, chopped chives, lemon juice, and salt in a small bowl. Stir until smooth and creamy.
⏱️ 3 min - 7
Carefully remove the baked veggie stars from the oven. Let them cool for a few minutes before serving. These are super yummy on their own or with the creamy chive dip!
⏱️ 5 min