Rosemary Carrot Fries + Herb & Garlic Aioli

By The Common Woman



Everyone loves finger foods especially when they remind you of French fries. Perfect for when you’re having a party for grown-ups and you know there will be lots of little kids running around. A great appetizer on weeknights when you’re in a time crunch or whip together for that unexpected guest. You’re sure to have these ingredients on hand!

4 servings

20 minutes cook time/10 minute prep time


1 large bunch carrots – ends trimmed, sliced into fourths 

1 ½ teaspoon fresh rosemary-minced

4 tablespoons mayonnaise, I like homemade

1 teaspoon fresh lemon juice

1 ½ teaspoon fresh dill-minced

1 clove of fresh garlic-minced 

olive oil

fine sea salt

Pre heat oven to 415 and line one large sheet pan with parchment paper 

For the Carrots:

Cut the ends off the carrots and slice into fourths, long ways. Using a bowl, pour the carrot slices in and toss with olive oil, rosemary and fine sea salt to taste. Once well combined lay the slices flat on the sheet pan with parchment paper and place into the oven for 20 minutes until browned. Before serving, garnish with fresh rosemary and fine sea salt to taste.


Herbed Aioli

Using a small bowl-add the mayonnaise, fresh dill, minced garlic, lemon juice and 1/8th teaspoon of fine sea salt. Mix until well combined and taste for seasoning.