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Roasted Carrot Fries with Creamy Garlic and Herb Dip

Prep Time20 minutes
Cook Time24 minutes
Garlic Roasting Time45 minutes
Total Time1 hour 29 minutes
Course: Appetizer, hors d'oeuvres, Side Dish, Snack
Cuisine: American
Keyword: gluten free, healthy,, party food, simple, vegetarian
Servings: 8 servings
Author: Christen Clark

Ingredients

For the Carrot Fries

  • 2 pounds whole carrots
  • 2 tbsp evoo
  • 1/2 tsp kosher salt

For the Garlic and Herb Dip

  • 1 bulb garlic
  • olive oil
  • 1/2 cup mayonnaise
  • 1/2 tbsp fresh rosemary minced
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter melted and cooled

Instructions

Make the Roasted Carrot Fries

  • Preheat the oven to 425 degrees.
    Peel the carrots and if they are very large, cut them in half horizontally. Then, cut each segment into halves or fourths, vertically, depending on their thickness. They should be about 1/2 to 3/4 inch thick.
    Toss the carrots in the olive oil and salt then arrange them on a large sheet pan that has been lined with parchment. Make sure each carrot has its own space and they are not crowded. You may even need to use 2 pans.
    Roast the carrots for a full 22 minutes, without tossing. Serve with the garlic and herb sauce.

Make the Roasted Garlic and Herb Sauce

  • Preheat the oven to 400 degrees.
    Slice the bulb of garlic horizontally about 1/3 of the way from the top to expose the cloves. Place the garlic with the exposed cloves facing up, on a sheet of aluminum foil. Discard the top 1/3 of the bulb.
    Drizzle the exposed cloves generously with olive oil, then close the foil around the bulb.
    Roast the garlic for 40-50 minutes, until the cloves are golden brown and fork tender.
    Once the garlic is cool enough to handle, pluck out the roasted cloves and place them in a mixing bowl with the mayo. Use the back of a fork to smash the garlic into the mayo until no large chunks of garlic remains. Whisk in the fresh rosemary, salt, pepper and melted butter.