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Baked Parmesan Carrot Fries

Parmesan carrot fries with lime wedges and chipotle mayo dip on a baking sheet.

Serve roasted rainbow roots with a zippy chipotle mayo dip!

Ingredients

For the Carrots:

  • 2 bunches rainbow carrots
  • 2 tbsp olive oil
  • 1 tsp flaky salt
  • ½ cup grated Parmesan
  • Lime wedges, for garnish
  • Chopped cilantro, for garnish

For the Chipotle Mayo:

  • ¼ cup mayonnaise
  • 1–2 tbsp adobo sauce (from canned chipotle in adobo)
  • Juice of ½ lime

Instructions

  1. Scrub 2 bunches of rainbow carrots and dry them well. Cut in half lengthwise and then quarter.
  2. Toss the carrots with olive oil and flaky salt. Spead them on a baking sheet and roast at 450 degrees F for 15 minutes.
  3. Remove from the oven, toss gently, and sprinkle with ½ cup grated Parmesan.  Roast for another 10–15 minutes, until golden and tender.
  4. Serve topped  with lime wedges and chopped cilantro.
  5. To make chipotle mayo: mix ¼ cup mayo with 1-2 Tbs adobo (from a can of chipotle in adobo) and juice of ½ lime.