These carrot fries with chipotle aioli will be your new favorite healthy side dish or snack!

You can grill, roast or air fry them to crispy perfection, then whip up a super easy aioli with mayo and adobo sauce and get dipping!

How to make carrot fries

For the aioli:

Greek yogurt: The base of the dip is Greek yogurt - it's tangy, rich and thick.
Mayonnaise: A good aioli should also have mayo (mine is just a healthier version with the yogurt).
- Mayo is creamier and rich in a different way then yogurt, so I like to mix the two.
Chipotle chilies in adobo: I use a bit of the adobo sauce and chop up a bit of the chipotle chilies for this aioli.
- They are super spicy (and smoky!), so add as much or as little as you like.
Lime: For a bit of acidity and that classic lime flavor.
Honey: To balance out the acidity and to add a bit of sweetness.
Chili powder: Just for a little extra chili flavor.

For the carrot fries:

Carrots: I peel and cut full-size carrots, but if you want to use baby carrots, you can do so.
Oil: I use a neutral oil that is good for roasting, like avocado or olive oil.
Cilantro: To garnish after you've grilled or roasted the carrots (but skip it if you're not a fan).

To make the aioli:

To make aioli, whisk together yogurt, mayonnaise, chilies with 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.

To make the carrot fries:

Preheat grill to medium-high heat or oven to 425 degrees.
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.
If you're making them in the oven, line on a baking sheet and roast 15-20 minutes.

To serve:

Carrot Fries with Chipotle Aioli

Grilled or roasted carrot fries perfect for dipping in a simple chipotle lime aioli.

Scale

Chipotle Aioli:

Carrot Fries:

Preheat grill to medium-high heat or oven to 425 degrees.
To make aioli, whisk together yogurt, mayonnaise, chilies with 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.
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. Or, if you're making them in the oven, line on a baking sheet and roast 15-20 minutes. Remove carrot fries and drizzle with chipotle aioli and garnish with chopped cilantro.

Cooking Tip: You can also grill the carrots on a cast iron grill pan on the stove-top.

Keywords: carrot, carrots, carrot fries, vegetables, side dish, aioli, chipotle, vegetarian, vegan