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- 1 lb. carrots, peeled and cut into long strips
- 2 tbs. olive oil
- 1 tsp. paprika
- Sea salt and pepper to taste
- 1/2 cup cilantro
- 1 medium avocado
- 2 tbs. unsweetened coconut yogurt
- 2 tbs. lime juice
- 1 tsp. garlic powder
- 1 tsp. sea salt
Preheat the oven to 350 degrees F. In a medium-sized bowl, combine the carrots and olive oil and toss to coat.
Lay the carrots out evenly across a 9×13 baking sheet. Season the carrots with paprika, and salt and pepper to taste. Bake for 30 minutes or until browned.
While the carrots are cooking, combine all of the dip ingredients in the base of a blender and pulse until well combined.
Serve the dip with the roasted carrot fries. One cup of carrots and two tablespoons of dip is one serving size.
Servings Per Container
Amount Per Serving
% Daily Value*
20%Total Fat 13g
5%Total Carbohydrates 14g
24%Dietary Fiber 6g
* Percent Daily Values are based on a 2000 calorie diet.