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Grilled Carrot Fries with Chipotle Lime Aioli

Carrot Fries (thegourmetrd.com)

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Aioli:

6 oz. plain nonfat Greek yogurt

2 Tbsp. mayonnaise

2 chipotle chilies, finely chopped + 2 Tbsp. adobo sauce

Zest and juice of 1 lime

2 tsp. chili powder

1 tsp. honey

Dash coarse salt and ground black pepper

Fries:

2 lbs. carrots

1 Tbsp. canola or grapeseed oil

Dash coarse salt and ground black pepper

2 Tbsp. fresh cilantro, chopped {optional}

Directions:

Preheat grill to medium-high heat. To make aioli, whisk together yogurt, mayonnaise, chilies + adobo sauce, lime zest and juice, chili powder and honey. Season with salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Refrigerate until ready to use. Wash carrots and cut off the stems. Chop carrots in to fry-shaped pieces of similar size. Drizzle carrots with oil and season with salt and pepper. Toss to coat. Place carrot fries on preheated grill against the grates, cooking for 15-20 minutes, turning regularly. Remove carrot fries and drizzle with chipotle aioli and garnish with chopped cilantro.

Notes:

You can also roast the fries @ 425°F for 15-20 minutes, turning regularly.

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