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!

Course Appetizer, Snack

Cuisine American

Keyword Game Day, paleo roasted carrots, roasted carrots

Prep Time 15

Cook Time 40

Total Time 55

Servings -3

Calories 1225kcal

Author Monica Stevens Le

Ingredients

Carrots:

2 pounds organic carrots I got my hands on a multicolored blend
2-3 ounces extra virgin olive oil
sea salt to taste

Dipping Sauce:

2 egg yolks
1 lemon juiced
2-3 teaspoons stone-ground mustard
2 cloves garlic minced
3/4 cup extra virgin olive oil
1/2 teaspoon white pepper
Sea salt to taste

Instructions

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.

Notes

Store the aioli in the fridge for up to a week.

Nutrition