Baked Carrot Fries with yogurt sunflower seed butter photo

Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Give your baby carrots a makeover. Serve these baked carrots with a tasty dip.
CACFP CREDITING INFORMATION
¾ cup vegetable
1 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
1 from 1 vote

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • In a small bowl, combine yogurt and sunflower seed butter. Use a fork or rubber spatula to mix until smooth. Set aside. Keep cold at 40 °F or lower.
  • In an extra-large bowl, combine carrots, salt, and oil. Toss.
  • Place carrots on a sheet pan (18" x 26" x 1") in a single layer.
    For 25 servings, use 2 pans.
    For 50 servings, use 4 pans.
  • Bake for 30 minutes or until lightly brown on the bottom. Heat to 140 °F or higher for 15 seconds.
  • Serve ¾ cup carrots (about 9–13) and ⅓ cup dip (#12 scoop). Serve immediately, or keep dip cold at 40 °F or lower and keep carrot fries warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Child Care Centers
Amount Per Serving 0 ¾ cup baked carrot fries and ⅓ cup dip
Calories 189 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 241mg10%
Total Carbohydrate 15g5%
Dietary Fiber 6g25%
Total Sugars 8g9%
Protein 11g22%
Calcium 116mg12%
Iron 1mg6%
*
*Marketing Guide

Notes

  • Contains milk (yogurt) and may contain peanuts or tree nuts. Some sunflower seed butters and soy nut butters are processed on equipment shared with tree nuts, and in some cases, peanuts.
  • Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
Yield / Volume
25 Servings:
9 lb 7 oz
1 gal 2¾ cups baked carrot fries, 2 qt ⅜ cup dip
50 Servings:
18 lb 14 oz
2 gal 1 qt 1 cup baked carrot fries, 1 gal ¾ cup dip