Servings: 10 carrots
Ingredients
For the Carrots
- 2 lbs carrots (roughly 10 large)
- 3 tbsp avocado oil
- 1 tbsp honey
- 1 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp fresh dill (chopped - for topping)
For the Roasted Garlic Aioli
- 2 whole garlic bulbs
- 2 tsp avocado oil
- 3/4 cup mayonnaise (see notes)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Arrange in a single layer on the lined baking sheet.
- In a small bowl, mix together the avocado oil, honey, apple cider vinegar, dried dill, garlic powder and sea salt. Drizzle over the carrots.
- With clean hands, gently roll the carrots to coat evenly in the avocado oil mixture. Set aside.
- Peel the outermost layer off the whole garlic, leaving the individual cloves intact. Repeat for the other bulb.
- Cut a ¼’ off the top of each bulb to expose the tips of the garlic cloves.
- Layer a small square piece of parchment paper (enough to wrap around the whole garlic) on top of a same size square of aluminum foil. Place the garlic bulb on top of the parchment paper and drizzle with avocado oil.
- Use the layered parchment paper and aluminum foil to wrap tightly (the aluminum foil will be on the outside). Repeat for the other bulb. Place in a small baking dish (or insert into muffin tins if the bulbs are small enough).
- Put both the baking sheet with carrots and the baking dish with garlic bulbs in the oven.
- Bake the garlic for 40 minutes and the carrots for 45-50 until fork tender (flip the carrots halfway).
- When the garlic is done, remove it from the oven while the carrots finish cooking.
- Allow the garlic to cool slightly before removing them from their skins with a fork (or clean fingers).
- If you have a food processor, add the garlic cloves and all aioli ingredients to the container.
- Process until smooth. If you don’t have a food processor, mash the garlic cloves with a fork and mix well with the remaining aioli ingredients.
- Remove the carrots from the oven, sprinkle them with fresh dill and drizzle a few tablespoons of aioli over them. Reserve the remaining aioli in a small bowl for extra dipping.
- Serve immediately.
Notes
- Mayonnaise: I used an avocado oil-based mayo from Chosen Foods.
- Make it vegan: swap honey for maple syrup and vegan mayo in place of the regular (Chosen Foods & Earth's Own have vegan options).
- Aioli: Any leftover aioli can be placed in a sealable jar and stored in the refrigerator for up to 3 days.