A large bowl of oven baked carrot fries with a side of dijon-thyme aioli

Baked Carrot Fries with Dijon-Thyme Aioli

Prep: 15 minuteCook: 30Total: 45 minutes
Servings: 4 servings 1x


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


  1. Preheat the oven to 425℉. Line 2 large baking sheets with parchment paper and set aside. 
  2. In a large bowl combine the carrot sticks, oil, cornstarch, garlic, onion, thyme, and pepper (not the salt). Toss to combine well.
  3. Spread carrot fries out over the two baking sheets making sure they are not touching one another. 
  4. 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.
  5. 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. 
  6. Carrots fries are best when served right out of the oven. Garnish with flakey salt and fresh thyme leaves, if desired.
  7. Dip carrot fries in the Dijon-Thyme Aioli.


*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


© The Real Food Dietitians
Recipe By: Stacie Hassing

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