Snacking is my favorite, but it can be stressful if you let it be. Why go there? I like creating snacks for myself ahead of time, not allowing myself to worry about what to eat when my stomach starts to grumble. I prefer to sit down and take my time eating my meals. However, there are moments in life when you are on the go or you don’t have the extra time to prepare a meal for yourself. Thank goodness for carrot sticks, right? They may not sound delicious, but these are better than french fries in my opinion.
My boyfriend brought home a multicolored bag of carrots from Trader Joe’s the other night. A lot of ideas came to mind about what I could use them for. I had some delicious sweet potato fries a few nights back, and I really wanted to re-create that experience. Problem: I didn’t have any sweet potatoes at the moment. Solutions: I sure had these carrots! They were similar in color, so I knew I’d be able to fool my brain and stomach accordingly. Oh, and can I get a hell yes for aoli? Whenever I ordered it at restaurants, I knew it was mayonnaise-based. Good news is how easy it is to recreate without any canola oil or junky additives.
Roasted Carrot Sticks with Aioli Dipping Sauce
Served with a homemade Aioli Dipping sauce, these baked carrot sticks are full of flavor! A fun healthy and paleo-approved snack that is perfect for Game Day, dinner parties or holiday entertaining ... Move over sweet potatoes!
- 2 pounds organic carrots I got my hands on a multicolored blend
- 2-3 ounces extra virgin olive oil
- sea salt to taste
- Preheat the oven to 425° F.
- Hand wash the carrots very well under hot water and pat dry. Cut off the ends, and slice them into wedges - similar to the shape of steak cut french fries.
- Drizzle your olive oil over the fries and coat them evenly. Lay the carrot sticks out onto a parchment-lined baking sheet. Sprinkle the sea salt over them to your liking.
- Place the carrot sticks in the preheated oven for 15-20 minutes. Make sure you remove the baking sheet and move them around before placing them back in for another 10-15 minutes. Bake them until they are looking slightly crisp around the edges.
- Now, it's time to prepare the aoli. You can either use a food processor or an immersion blender to make it. Blend the egg yolks, juice from half of the lemon, garlic cloves and mustard together until well combined.
- Slowly add in about half of the EVOO. Add it in really, really slowly. Then, you can add in juice from the other lemon half.
- After the mixture begins to thicken, slowly pour in the rest of the EVOO and add the salt and pepper.
- Now, it's time to dip those roasted carrot sticks in the aoli you prepared. Om nom nom.
Store the aioli in the fridge for up to a week.
Snacking is my favorite, but it can be stressful if you let it be. Why go there? I like creating snacks for myself ahead of time, not allowing myself to worry about what to eat when my stomach starts to grumble. I prefer to sit down and take my time eating my meals. However,
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.