Parmesan Carrot Fries with Parmesan Aioli
Step aside potatoes, there’s a new fry in town. These Parmesan Carrot Fries are soft and savory, loaded with plenty of parmesan and thyme for a snack or side dish that is outright addicting.
Servings: 6
Calories: 105kcal
Equipment
- sheet pan
- parchment paper
- silicon brush
- Vegetable peeler
- Cutting Board
- Knife
- cheese grater
- Small mixing bowl
- Spoon
Ingredients
For the fries:
- 12 large carrots
- 1 tbsp olive oil
- 4 stalks fresh thyme
- 1 tbsp hot honey
- ½ tsp sea salt
- ¼ tsp seasoned salt
- pepper to taste
For the aioli:
- ¼ cup light mayo
- 1 tbsp grated parmesan
- ¼ tsp seasoned salt
- 1 tbsp diced green onion
Instructions
- Preheat the oven to 400°F.
- Use a knife and chop off the stem of each carrot. Then, use a vegetable peeler and remove the skin of each carrot (optional - if you like the skin you can leave it on).
- Then slice each carrot in half, and then half again.
- Line a baking sheet with parchment paper, then add the carrots to the baking sheet. Spread them out so there is minimal overlap.
- Drizzle olive oil over the carrots. Use a silicone cooking brush to spread the oil around and create an even coat. Then, drizzle honey over all of the carrots (tip: I eyeball 1 tablespoon and spread it supper lightly on across the carrots. It’s easier this way than measuring it out and then trying to disperse it from a measuring spoon.)
- Sprinkle salt, season salt, pepper, and fresh thyme onto the carrots evenly.
- Spread half of the parmesan cheese onto the carrots. Save the remaining for after the carrot fries are done baking.
- Bake for 35 minutes.
- While the fries are baking, make the aioli by adding all of the ingredients in the small bowl. Mix until well combined.
- Once the fries are finished, remove the baking sheet from the oven and add the remaining shredded parmesan
- Serve hot with Parmesan Aioli. Enjoy!
Notes
If you want extra crispy Parmesan Carrot Fries, for the last 3-5 minutes of baking, turn on the broiler. Keep a close eye on the fries however, they can go from perfectly crispy to burnt sticks really quickly.
Store them in an airtight container for up to 5 days, but they will be softer and more like regular roasted carrots as compared to “fries”.
Nutrition
Serving: 1 serving | Calories: 105kcal | Carbohydrates: 3g | Protein: 17g | Fat: 4g | Cholesterol: 336mg | Sodium: 336mg | Potassium: 464mg | Fiber: 4g | Sugar: 9g