Carrot Fries with Chipotle Sauce

Instructions

Make the carrot fries

Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.

Trim off the tops and tips of the carrots. Cut them into thin sticks, about 1/2-inch (12 mm) wide and 4 inches (10 cm) long.

In a covered steamer basket set over a pan of simmering water, or in the microwave in a covered microwave-safe dish with 2 tablespoons of water, steam the carrots until just tender, 4 to 5 minutes. Pat the carrots completely dry.

In a large bowl, toss the carrots in the olive oil. In a second large bowl, whisk the flour, garlic and onion powders, paprika, and salt together. Add the carrots and toss to coat.

Arrange the carrots in a single layer on the wire rack, taking care to make sure they are not touching each other. Roast until the carrots are crispy, about 30 minutes.

Make the chipotle sauce

In a medium bowl, combine the chipotle mayonnaise and 2 tablespoons maple syrup. Taste, and add more maple syrup, if desired.

Serve the carrot fries immediately with the chipotle dipping sauce.

Sides