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- 4 large carrots
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 pinch salt and pepper
Sriracha Mayo Sauce
- 1/3 cup avocado mayo
- 1 tbsp sriracha sauce
- 1 whole lemon, juice
- 1 pinch sea salt
Pre-heat oven to 425F degrees
Wash and peel the carrots, also cut the ends off. Sometimes I don’t peel my carrots and in this case I use a vegetable brush to clean the carrots really well. Cut the carrots in half then slice each half in the middle (the long way). From each half you can get 3-4 carrot fries. When done slicing all the carrots, place them on a large baking sheet
Pour over the carrots the remaining ingredients and with your hands toss the carrots to coat evenly. You have an option to add some parmesan cheese here if you like.
Spread carrots in a single layer leaving enough space between them to bake properly. If the baking sheet is too crowded use a second baking sheet but it is important that there is some space between the carrots otherwise they won’t crisp up.
Bake for 15-20 minutes, turning them about half way through.
Meanwhile mix the sriracha mayo in a small glass bowl. When the carrots are done, sprinkle with fresh parsley and serve with this delicious sriracha mayo sauce.