Crunch out with Chef Bambina: How to make truffle garlic carrot fries with pepper garlic aoili

CINCINNATI (FOX19) -These delicious truffle garlic carrot fries along with the pepper garlic aoili dip are the perfect combination for those looking for a vegan alternative or just a regular healthy snack.

Ingredients

For 4 serving
2 lb. carrots cut into ¼ inch fries
1 tablespoon EVOO
¼ cup parmesan cheese grated
1 tablespoon California garlic powder
¼ cup fresh parsley, chopped
Black truffle salt
sea salt
seasoned Pepper
fine shredded Parmesan

Pepper Garlic Aioli

¼ cup mayo
1 tablespoon lemon juice
½ teaspoon garlic paste
seasoned pepper

Directions

Preheat your oven to 400 (use convection roast setting if available)
In a bowl combine carrots, EVOO, grated parmesan, garlic powder and lightly salt and pepper.
Give the ingredients a toss and line them up evenly on a sheet pan or cast iron skillet.
Bake for 20 minutes flipping halfway through
While the fries are baking combine the Aioli ingredients in a bowl and set aside
Once the fries have reached your desired texture remove and garnish with truffle salt, fresh parsley and fine shredded Parmesan.
Serve on a platter with the Pepper Garlic Aioli

Variations