Baked Zucchini and Carrot Fries with Ranch Dressing

These baked zucchini and carrot fries are a healthy and delicious alternative to traditional french fries. They're made with just a few simple ingredients and can be customized to your liking. Serve them with your favorite dipping sauce for a satisfying snack or side dish.

I first came up with this recipe when I was looking for a way to use up some leftover zucchini and carrots. I had tried roasting them before, but they always came out soggy. This time, I decided to try baking them at a higher temperature and with a little bit of olive oil. The results were amazing! The fries were crispy on the outside and tender on the inside, and they had a delicious flavor. I've been making them ever since, and they're always a hit with my family and friends.

Prep time: 15 | Cook time: 25 | Serves: 2

Ingredients

• 1 medium zucchini, cut into 1/2-inch thick fries
• 1 medium carrot, cut into 1/2-inch thick fries
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 cup Homemade Whole30 Ranch Dressing (see recipe below)
• Lemon wedges, for garnish (optional)

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the zucchini, carrot, olive oil, garlic powder, and sea salt. Toss to coat.
4. Spread the vegetables in an even layer on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the vegetables are tender on the inside and crispy on the outside.
6. Serve immediately with the ranch dressing and lemon wedges, if desired.

Why It Works

• Baking the fries at a high temperature helps to create a crispy exterior.
• Using a little bit of olive oil helps to prevent the fries from sticking to the baking sheet.
• Adding garlic powder and sea salt enhances the flavor of the fries.