Servings: 4 servings 1x
Ingredients
For the Carrot Fries:
- 1 ½ lbs carrots, peeled and cut into matchstick (¼-½-inch thick)
- 1 tablespoon avocado oil
- 1 tablespoon cornstarch* (omit for Whole30)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon fine salt
- Flakey salt and fresh thyme for garnish
For the Dijon-Thyme Aioli:
- ¼ cup mayo
- 1 tablespoon dijon mustard
- 1 tablespoons fresh thyme leaves (½ teaspoon dried thyme)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Dash of black pepper
Instructions
- Preheat the oven to 425℉. Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl combine the carrot sticks, oil, cornstarch, garlic, onion, thyme, and pepper (not the salt). Toss to combine well.
- Spread carrot fries out over the two baking sheets making sure they are not touching one another.
- Bake for 25-35 minutes, flipping the carrots at the 15-minute mark. After flipping, place in the oven, swapping shelf placement, and check the carrots every 5 minutes until nice and golden brown with a crisp edge (or done to your liking). Season carrots fries with fine salt immediately after coming out of the oven.
- While the carrot fries are baking, make the aioli by combining the mayo, dijon, thyme, garlic onion, and pepper in a small bowl. Stir well.
- Carrots fries are best when served right out of the oven. Garnish with flakey salt and fresh thyme leaves, if desired.
- Dip carrot fries in the Dijon-Thyme Aioli.
Notes
*cornstarch helps to crisp up the fries but it is optional for those following a grain-free or corn-free diet or are looking for a Whole30 compatible recipe.
Nutrition Information
- Serving Size: 1/4 of recipe + 1 1/2 Tablespoons aioli
- Calories: 220
- Fat: 16 g
- (Sat Fat: 2 g)
- Sodium: 500 mg
- Carbohydrate: 21 g
- (Fiber: 5 g
- Sugar: 8 g)
- Protein: 2 g