Carrot Fries with Coconut Mustard Aioli

Coconut Mustard Aioli:
3/4 cup coconut cream
3 tablespoons dijon mustard
1 small clove garlic, grated  (optional for low FODMAP people)
Generous dashes of coconut aminos
1-2 tsp. Curry powder
Pinch sea salt
Freshly ground black pepper  

Roast Carrot Fries:
10 carrots, halved and quartered lengthwise (½”-1 width)
4 tablespoons extra-virgin olive oil
A few sprigs fresh rosemary, finely chopped 2 tsp cumin Hefty pinch sea salt & freshly ground black pepper  

Preheat oven to 450 degrees F. For the aioli: In a small bowl, stir together the coconut cream, dijon mustard, and coconut aminos, curry, and a generous grinding of black pepper. Set aside while you make the fries.  

For the fries: Toss the carrots with the olive oil, herbs, spices, salt and pepper on a baking sheet with silicon pad ("Sil Pad"- this is a great investment!). Spread evenly and bake on middle rack until crisp and golden, tossing the fries once halfway through, 18 to 20 minutes total.   Transfer the fries to a serving plate and serve with the aioli.