Carrot Fries with Spicy Aioli

For the fries:

6–8 medium carrots, cut into fry-like shapes (about 3 inches long by ½ inch thick)

2 tablespoons olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon curry powder

1/4 teaspoon smoked paprika

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

For the aioli:

½ cup mayonnaise

2 garlic cloves, finely minced

1 tablespoon lemon juice

¼ teaspoon salt

1 teaspoon hot sauce, plus more to desired spiciness

Preheat oven to 425°F. In a large bowl, toss carrots with the oil, spices, salt and pepper. Spread carrots in an even layer on baking sheets, leaving a little space between each fry. 

Bake for 20–25 minutes, flipping the carrots halfway through, until the fries are tender, golden brown, and the ends are just starting to get crispy. 

While the fries bake, stir together the aioli ingredients in a small bowl. Remove carrots from oven and serve with spicy aioli for delicious dipping!