Baked Carrot Fries with Aioli (Print Version)
# Ingredients:
→ Carrot Fries
01 -
1 lb carrots, washed, dried, and cut into uniform fry shape
02 -
2 tbsp avocado oil
03 -
1 tsp sweet paprika
04 -
1 tsp garlic powder
05 -
1/2 tsp sea salt, or to taste
06 -
1 tsp fresh thyme leaves, chopped
07 -
2 tbsp arrowroot powder
08 -
Fresh thyme leaves and flakey sea salt for garnish
→ Paprika Garlic Aioli
09 -
1/2 cup avocado oil mayonnaise
10 -
2 tsp lemon juice
11 -
1 tsp Dijon mustard
12 -
1-2 cloves garlic, grated
13 -
1/4 tsp sweet paprika
14 -
1/4 tsp smoked paprika
15 -
Dash or two of cayenne powder, optional
16 -
Sea salt, to taste
# Instructions:
01 -
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
02 -
In a large bowl, combine the carrots, avocado oil, sweet paprika, garlic powder, sea salt, thyme, and arrowroot. Toss well to evenly coat the carrots.
03 -
Divide the carrots between the baking sheets and spread them into an even layer, leaving space between them to ensure crispiness.
04 -
Bake the carrots in the preheated oven for 15 minutes, then flip them over. Continue baking for another 5-10 minutes, or until fork-tender and crispy on the outside.
05 -
While the carrots bake, combine all the aioli ingredients in a bowl or wide jar and stir well. Taste and adjust seasoning as needed.
06 -
Sprinkle the baked carrot fries with fresh thyme leaves and flakey sea salt. Serve immediately with the paprika garlic aioli or your preferred dip.
# Notes:
01 -
These fries are best enjoyed immediately, as they will lose their crispiness over time.
02 -
Leftovers can be reheated in the oven or air fryer.