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 chopped2 tsp cuminHefty 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.