Carrot Fries with Chipotle Aioli

Grilled carrot fries on a stone plate

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



Chipotle Aioli:

  • 6 ounces plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 chipotle chilies, finely chopped + 2 tablespoons adobo sauce
  • Zest and juice of 1 lime
  • 2 teaspoons chili powder
  • 1 teaspoon honey
  • Dash coarse salt and ground black pepper

Carrot Fries:

  • 2 pounds carrots, cut into fry shape
  • 1 tablespoon oil
  • Dash coarse salt and ground black pepper
  • 2 tablespoons fresh cilantro, chopped (optional)


  1. Preheat grill to medium-high heat or oven to 425 degrees.
  2. 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.
  3. 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.