With Trader Joe’s Everything but the Bagel seasoning & Garlic Avocado Aioli…
Paleo, Vegan, & Whole30: I’ve never been a huge French fry lover. Now, sweet potato fries, they’re a different story. The sweet and salty combo with a crispy outside and soft inside is just such an indulgence. But, I’m not into frying and wanted to put a different spin on this comfort food, so I used carrots and some DE-LI-CIOUS “Everything” spice to make these Baked Everything Carrot Fries—I’m confident you’ll be a fan.
Roasted veggies are just taken to a whole other level when they are paired with something creamy. In this case, I’ve got some Garlic Avocado Aioli to dip these savory Baked Everything Carrot Fries in and also to make your healthy comfort food dreams come true.
While sweet potato fries might seem like a healthier option when eating out, they’re sadly not that great. In comparison to white potatoes, they definitely have a lot more nutritional benefits, like manganese and vitamin C, but once fried in poor-quality vegetable oils they can end up being really bad for your health.
SO, that’s why baking these delicious fries at home, using nourishing avocado oil, is such a better option. And though I love sweet potatoes, making these with carrots makes them lower carb and a bit more friendly to eating a larger portion—oh yeah!
Carrots are one of those everyday veggies that, in my opinion, don’t get enough time in the spotlight. They’ve always been one of my favorites since they can be eaten raw or roasted, they’re travel-friendly, and they hold up in the fridge for quite a while without going bad. I’m also a sucker for naturally sweet foods (if you haven’t figured that out yet) and carrots fit the bill.
Nutritionally, carrots are an excellent source of antioxidants called carotenoids, especially beta-carotene which is converted to vitamin A in the body and is important for the immune system, hormonal cascade, and integrity of the skin. They’re also a decent source of vitamin K, which is essential for healthy blood clotting and works together with vitamin D to get calcium where it needs to go—into the bone matrix instead of soft tissues or overloading in the blood.
Now, I also need to highlight the Everything but the Bagel Seasoning that makes these babies SHINE. This blend is SO yummy, it’s got sesame seeds, garlic, onion, poppy seeds, and sea salt—all those delicious seasonings from an Everything Bagel, used on carrots for a wayyyyy healthier, satisfying, comforting snack or side dish.
To make these tasty Baked Everything Carrot Fries, start by preheating your oven to 425°F. Then, toss together 2 tablespoons avocado oil with 1 tablespoon of ground flaxseed in a small bowl and set aside. You’re going to use this to help the seasoning stick to the carrots.
You also need to get your garlic ready to roast. Cut the top off a bulb of garlic, remove a bit of the flaky outer skin, and drizzle with 1 teaspoon avocado oil and rub it all over, making sure it gets inside. Wrap this up with parchment paper first and then tinfoil and place this in the oven. You’ll need to bake for a total of 20-25 minutes, to soften up the cloves.
While the flaxseed gets all gooey and your garlic starts smelling amazing, cut your carrots into sticks that are all about the same size, so they cook evenly. Then, toss the carrot sticks in your flax mix, then toss in the Everything but the Bagel Seasoning and try to coat them all evenly.
Lay the carrot sticks on a baking sheet and sprinkle any remaining seasoning from the bowl over top. Your Baked Everything Carrot Fries are ready to go! Pop these in the oven for 12 minutes, then turn the fries, then bake for another 12-14 minutes until they’re browned in spots (but not dark).
While the fries are baking, work on your Creamy Garlic Avocado Aioli. Simply add your coconut milk, lemon juice, avocado, sea salt, and the roasted garlic in a blender. Blend everything well until you have a smooth, savory dip to compliment your delicious Baked Everything Carrot Fries. Pour out of the blender into a cute bowl or jar (any extra will save well for a couple days, but I doubt you’ll have any).
The fries are baked, the aioli is…aioli-ed? Whatever, you’re ready to eat! These are best served right out of the oven, but they can always be popped in the toaster to re-heat if needed!
Please leave me a note and let me know what you think about these Baked Everything Carrot Fries! I hope you enjoy having these and the savory Garlic Avocado Aioli as a healthy alternative to junk-food French fries and sugary ketchup, your body (and belly) will thank you.Print
These Baked Everything Carrot Fries taste so indulgement and are a much healthier alternative to white potatoes fried in poor-quality oils. They’re made with avocado oil and Everything but the Bagel Sesame Seasoning that takes them to a whole different level! Dip them in my creamy roasted Garlic Avocado Aioli.
- 2 tablespoons avocado oil
- 1 tablespoon ground flaxseed
- 6 large carrots
- 3 tablespoons Everything but the Bagel Sesame Seasoning
- Preheat the oven to 425°F. Combine avocado oil and ground flaxseed in a small bowl, stir well, and set aside for at least 5 minutes.
- Wash carrots and dry really well. Cut carrots into even-sized sticks then toss in the flaxseed and avocado oil mix and toss to coat. Then add the Everything Seasoning, and again toss until well coated.
- Spread carrot fries evenly on a baking sheet, so that they’re not touching, and bake for 12 minutes. Then turn each carrot and bake again for 12-14 minutes until golden and toasted.
- Remove from oven and serve with Garlic Avocado Aioli.
- Serving Size: 1/2 batch
- Calories: 323
- Sugar: 11g
- Fat: 16g
- Carbohydrates: 22g
- Protein: 3g
This creamy, savory, tangy Garlic Avocado Aioli is perfect for anything from roasted veggies to grilled chicken to tacos. Super easy to make and will last in the fridge for a couple days.
- 1 bulb of garlic
- 1 teaspoon avocado oil
- 1 tablespoon coconut milk
- juice of 1 lemon
- 1 avocado
- 1/4 teaspoon sea salt
- Preheat oven to 425°F.
- Cut the top off the bulb of garlic and drizzle with avocado oil, rubbing it all over and inside.
- Cover with parchment paper then wrap with tin foil.
- Roast in the oven for 20-25 minutes, until the cloves are softened.
- When garlic is ready, add all ingredients in a blender and blend until smooth. Pairs perfectly with my Baked Everything Carrot Fries.