Baked Carrot Fries with Aioli

This recipe for Baked Carrot Fries with Paprika Garlic Aioli transforms humble carrots into crispy, savory treats that satisfy cravings while keeping things healthy. The combination of sweet carrots with aromatic spices creates a side dish that stands up to any restaurant offering, while the creamy homemade aioli takes the flavor experience to another level.

I first made these carrot fries during a health kick when I wanted something to replace our weekly potato fries. Now my family requests them specifically, often choosing them over traditional fries because of their natural sweetness and incredible flavor profile.

Ingredients

• Carrots: Select firm, bright orange carrots with the greens still attached for the freshest flavor. Medium thickness works best for fries that crisp up nicely.
• Avocado oil: The high smoke point makes it perfect for roasting at high temperatures without burning.
• Sweet paprika: Adds a mild peppery sweetness that complements the natural sweetness of carrots.
• Garlic powder: Infuses the fries with savory notes without the risk of burning that comes with fresh garlic.
• Sea salt: Enhances all the flavors and helps draw moisture out for better crisping.
• Fresh thyme leaves: Adds an earthy aromatic quality that elevates these from basic to gourmet.
• Arrowroot powder: The secret to achieving the crispy exterior coating that makes these fries special.
• Avocado oil mayo: Creates a rich base for the aioli with a healthy fat profile.
• Lemon juice: Brightens the aioli with necessary acidity to balance the richness.
• Dijon mustard: Adds tanginess and depth to the aioli while helping with emulsification.
• Fresh garlic: The punchy flavor foundation of any good aioli. Always use fresh for best results.
• Smoked paprika: Gives the aioli a subtle smoky dimension that pairs beautifully with the roasted carrots.

Step-by-Step Instructions

Preheat and Prep:

Heat your oven to 425°F and line two baking sheets with parchment paper. This temperature is crucial for developing that golden exterior while maintaining a tender interior. Take time to cut your carrots into uniform sizes to ensure even cooking. Aim for sticks about ¼ inch thick for the perfect balance of crispiness and tenderness.

Create the Coating:

In a large bowl, combine carrots with avocado oil, paprika, garlic powder, salt, thyme, and arrowroot powder. Toss thoroughly until each carrot piece is evenly coated. The arrowroot creates a light starchy exterior that will crisp up beautifully, while the spices infuse the carrots with flavor as they roast.

Arrange for Optimal Crispiness:

Divide the coated carrots between the two baking sheets, making sure to leave space between each piece. Overcrowding is the enemy of crispiness as it causes the carrots to steam rather than roast. Take an extra moment to ensure the carrots aren't touching for maximum crispiness.

Bake with Attention:

Bake for 15 minutes, then remove from the oven and flip each carrot carefully. Return to the oven for another 5-10 minutes. The second bake time may vary depending on the thickness of your carrots. Look for a golden brown exterior with edges that are beginning to caramelize this indicates perfect doneness.

Prepare the Aioli:

While the carrots bake, make your aioli by combining mayo, lemon juice, Dijon, grated garlic, both paprikas, optional cayenne, and salt in a bowl. Stir thoroughly to combine all flavors. Let the mixture sit while the carrots finish baking this allows the flavors to meld together beautifully.

Garnish and Serve:

Once the carrots are done, immediately sprinkle with fresh thyme leaves and flaky sea salt while still hot. The heat will release the aromatic oils in the thyme and the salt will adhere better to the warm surface. Serve right away with the paprika garlic aioli for dipping.

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The sweet paprika is actually my favorite ingredient in this recipe. I discovered its transformative power years ago when my grandmother used it in her roasted vegetables. The way it enhances the natural sweetness of the carrots while adding its own subtle pepper notes makes these fries irresistibly delicious without overwhelming the palate.

Perfect Pairings

These carrot fries make an exceptional companion to so many main dishes. They shine alongside a juicy burger, complement grilled fish beautifully, or can stand alone as a sophisticated appetizer at gatherings. For a complete plant based meal, serve them with a hearty bean burger and fresh green salad. The paprika aioli also doubles as an excellent spread for sandwiches or dip for raw veggies if you have leftovers.

Troubleshooting Tips

If your carrot fries aren't crisping properly, there are a few potential culprits. First, ensure your oven is truly reaching the stated temperature an oven thermometer can help confirm this. Second, make sure your carrots are thoroughly dried after washing excess moisture prevents crisping. Finally, verify you're using enough arrowroot the light coating is essential for developing that desirable crunch. For extra insurance against sogginess, you can place the cut carrots in ice water for 30 minutes before drying thoroughly this helps remove some starch and promotes crispiness.

Make Ahead Options

While these fries are best enjoyed immediately after baking, you can prep ahead to make the process quicker when you're ready to eat. Cut the carrots up to two days in advance and store them in cold water in the refrigerator to prevent drying out. The aioli can be made up to three days ahead and actually improves in flavor as it sits. When ready to cook, just drain and thoroughly dry the carrots before proceeding with the recipe as written.

Frequently Asked Questions

→ How do I make the carrot fries crispy?

Ensure the carrot fries are evenly coated with oil and arrowroot powder, and don’t overcrowd the baking sheet. Flip halfway through baking for the best crispiness.

→ Can the aioli be made in advance?

Yes, the paprika garlic aioli can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator.

→ What other dips can I serve with the carrot fries?

Besides the paprika garlic aioli, you can serve these fries with ranch dressing, tzatziki, or your favorite homemade dips.

→ Can I use a different oil for the carrot fries?

Yes, you can substitute avocado oil with olive oil, grapeseed oil, or any neutral cooking oil.

→ Can I reheat leftover carrot fries?

Yes, you can reheat leftovers in the oven or air fryer to restore their crispiness. Avoid microwaving as it may make them soggy.