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Rosemary Carrot Fries + Herb Garlic Aioli

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Everyone loves finger foods especially when they remind you of French fries. Perfect for when you’re having a party for grown-ups and you know there will be lots of little kids running around. A great appetizer on weeknights when you’re in a time crunch or whip together for that unexpected guest. You’re sure to have these ingredients on hand!

Further Food Commentary:

If you love baked sweet potato fries like I do, these are sure to be a new favorite in your recipe box! Fresh veggie fries are so simple; they’re great for busy weeknights and for entertaining guests. This recipe includes a garlic herb aioli in place of ketchup for a more savory and rich flavor to satisfy more mature taste buds :) As an added plus, there are tons of A and C vitamins and fiber in this dish!

By Rachel Paul, MS, RD

Rosemary Carrot Fries + Herb Garlic Aioli

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Servings: 4

Ingredients

1 large bunch carrots (ends trimmed, sliced into fourths)

1 ½ teaspoon fresh rosemary (minced)

4 tablespoons mayonnaise

1 teaspoon fresh lemon juice

1 ½ teaspoons fresh dill (minced)

1 clove of fresh garlic (minced)

1 tablespoon olive oil

fine sea salt (to taste)

Instructions

  1. Pre heat oven to 415 F and line one large sheet pan with parchment paper
  2. Cut the ends off the carrots and slice into fourths, long ways.
  3. Using a bowl, pour the carrot slices in and toss with olive oil, rosemary and fine sea salt to taste.
  4. Once well combined, lay the slices flat on the sheet pan with parchment paper and place into the oven for 20 minutes until browned.
  5. Before serving, garnish with fresh rosemary and fine sea salt to taste.

 

For the Herbed Aioli:

  1. Using a small bowl-add the mayonnaise, fresh dill, minced garlic, lemon juice and 1/8th teaspoon of fine sea salt.
  2. Mix until well combined and taste for seasoning.
Pre heat oven to 415 F and line one large sheet pan with parchment paper Cut the ends off the carrots and slice into fourths, long ways. Using a bowl, pour the carrot slices in and toss with olive oil, rosemary and fine sea salt to taste. Once well combined, lay the slices flat on the sheet pan with parchment paper and place into the oven for 20 minutes until browned. Before serving, garnish with fresh rosemary and fine sea salt to taste.   For the Herbed Aioli: Using a small bowl-add the mayonnaise, fresh dill, minced garlic, lemon juice and 1/8th teaspoon of fine sea salt. Mix until well combined and taste for seasoning.

Nutrition Information

Per Serving:  Calories: 139; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 6g; Cholesterol: 5mg; Sodium: 432mg; Potassium: 296mg; Carbohydrate: 9g; Fiber: 3g; Sugar: 4g; Protein: 1g

Nutrition Bonus: Vit A: 301%; Vit C: 10%

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