Ingredients

The following ingredients have 4 Servings
  • 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 
  • 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

Instruction

  • 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.