Recipe of the Month

-2 carrots

-2 tablespoons olive oil

-1 tablespoon fresh parsley, chopped

-1 teaspoon paprika

-1 teaspoon salt

-1 teaspoon pepper

-1 cup plain greek yogurt

-1 tablespoon lemon juice

-2 tablespoons chives

-¼ teaspoon salt

-¼ teaspoon pepper

1. Preheat oven to 425°F (220°C).

2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.

3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.

4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.

(Source: Tasty)

-1 pound carrots, coarsely chopped

-½ cup butter

-1 teaspoon vanilla extract

-3 large eggs

-3 tablespoons all-purpose flour

-1 teaspoon baking powder

-½ teaspoon salt

-¾ cup white sugar

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs; mix well.

3. Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.

4. Bake in the preheated oven for 45 minutes.

(Source: All Recipes)