Roasted Carrots and Aioli

By Jessica Campbell, MS, FNTP

This recipe screams autumn with its gorgeous fall colors. It is so simple I'm almost embarrassed to include it, but simple is what we need if we are going to replace the baby carrots with Ranch dressing. Toss a few carrots on a cookie sheet, rub them down with high-quality olive oil, and sprinkle with sea salt. Yeah, these roasted carrots with aioli are that easy.

And look how beautiful they plate for your guests. I roast mine at 375º for about 30 minutes, but I like a crisp root. You may let yours go 45 minutes for a softer root.

You can serve these without aioli, which is just a homemade mayo, but I promise once you try this recipe, you will never go back. My son calls it mommies ranch and basically uses the carrot as a vehicle to deliver aioli into his smiling face.

Because I make the mayo with healthy oil, check out my recipe to see, I am not afraid of the oxidized canola oil or rancid vegetable oil from a store-bought brand. A bonus is a protein and healthy fat from the egg yolk instead of the unhealthy added sugar.

Finally, the homemade mayo magnifies the healthy benefits of the carrots. Carrots, as you may know, are rich in beta carotene, a precursor to Vit A. Vit A is important for eye health, hormones, and thyroid metabolism.

Vit A however, is a fat soluble vitamin, which means that you must ingest fat with it to completely absorb the nutrient. Thus, it pays to eat egg yolks rich in healthy fats and Vit A with carrots full of beta carotene to maximize the nutrient density of your foods.

Please share your photos below. It is important to get at least 5 servings of vegetables into your kids bodies a day and roasted carrots with aioli is an easy sell. I would love to see your kids replacing their baby carrots and Ranch with these roasted carrots and aioli.