Sweet carrot spears served with creamy chipotle aioli. Sometimes I smear bread with this smokey aioli and make a roasted carrot sandwich. But then again I'm weird.
Turn oven to 425 fahrenheit.
Cut your carrots into thinish french fry shapes, somewhere between shoe string and thick cut.
Place you cut carrots into a baking pan with oil, garlic powder and smoked paprika (if using) and give them a good toss. It is important that you use a baking pan big enough for them to spend in one layer.
Bake between 12 and 20 minutes. You want them to retain their structural integrity but soften and caramelize as well.
Remove from the oven and serve with Chipotle aioli.
This has only ever worked for me with an immersion blender. Find a container that just fits the immersion blender. I use a drinking glass or pyrex measuring cup.
Into your chosen container place the vinegar, mustard, salt, aquafaba and garlic.
Whiz those ingredient together for about 10 seconds.
Slowly drizzle in the oil with the blender still running. As you incorporate the oil your mixture will begin to thicken and you'll need to move the blender up and down in a wave like motion. Once the oil is incorported cover you container and allow it to thicken in the fridge for an hour.