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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Prepare the carrots: Peel the carrots and cut them into approximately 3-inch long pieces. Then, halve each piece lengthwise to create uniform carrot sticks.

In a large bowl, combine the 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 cup finely grated Parmesan cheese, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well until a thick paste forms.

Add the prepared carrot sticks to the bowl with the coating mixture. Toss thoroughly to ensure all carrot sticks are evenly coated.

Place the 1 cup of freshly grated Parmesan cheese into a separate shallow bowl. Take each coated carrot stick and dip one flat side into the Parmesan cheese, pressing gently to create a thick, cheesy crust.

Arrange the crusted carrot sticks in a single layer on the prepared baking sheet, ensuring the Parmesan-crusted side is facing up.

Roast the carrot sticks in the preheated oven for 25 minutes, or until they are tender-crisp and the Parmesan crust is golden brown and crispy.

While the carrots are roasting, prepare the creamy dipping sauce. In a small bowl, whisk together the plain Greek yogurt, mayonnaise, lemon juice, 1 minced garlic clove, fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Once roasted, transfer the crispy Parmesan carrot sticks to a serving platter. Serve immediately with the creamy dipping sauce. Drizzle the sauce with 1 teaspoon of olive oil and sprinkle with red pepper flakes or sumac, if desired.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Prepare the carrots: Peel the carrots and cut them into approximately 3-inch long pieces. Then, halve each piece lengthwise to create uniform carrot sticks.

In a large bowl, combine the 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 cup finely grated Parmesan cheese, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well until a thick paste forms.

Add the prepared carrot sticks to the bowl with the coating mixture. Toss thoroughly to ensure all carrot sticks are evenly coated.

Place the 1 cup of freshly grated Parmesan cheese into a separate shallow bowl. Take each coated carrot stick and dip one flat side into the Parmesan cheese, pressing gently to create a thick, cheesy crust.

Arrange the crusted carrot sticks in a single layer on the prepared baking sheet, ensuring the Parmesan-crusted side is facing up.

Roast the carrot sticks in the preheated oven for 25 minutes, or until they are tender-crisp and the Parmesan crust is golden brown and crispy.

While the carrots are roasting, prepare the creamy dipping sauce. In a small bowl, whisk together the plain Greek yogurt, mayonnaise, lemon juice, 1 minced garlic clove, fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Once roasted, transfer the crispy Parmesan carrot sticks to a serving platter. Serve immediately with the creamy dipping sauce. Drizzle the sauce with 1 teaspoon of olive oil and sprinkle with red pepper flakes or sumac, if desired.
