Carrot Fries with Truffle Mayo

Bake these in the oven or the air fryer. Either way, it’s impossible to not finish off a whole plate of these crispy carrot fries with truffle mayo to yourself.

Carrot Fries with Truffle Mayo

• 5-6 carrots (substitute for parsnips or sweet potatoes)

• 1 tbsp olive oil

• 2 tsp cornstarch

• ½ tsp garlic powder

• ¼ tsp paprika

• ¼ tsp cayenne pepper

• Salt and pepper to taste

• 2 tsp large flaked nutritional yeast, for serving (optional)

• Parsley, chopped, for serving (optional)

Truffle Mayo*

• ½ cup mayonnaise

• 2 tsp truffle oil

• ½ tsp garlic powder

• 1 tsp fresh lemon juice

• Pinch of truffle salt, or kosher salt

*you can also purchase truffle mayonnaise from your local specialty store as well.

Preheat oven to 425°F (or get out that air fryer!)

Cut the carrots into matchstick sizes and combine in a large bowl with, oil, cornstarch, garlic powder, paprika and cayenne pepper. Toss to evenly coat carrots.

Spread on a parchment-lined baking sheet. Bake for 15-20 minutes (depending on how crispy you want them), flipping every 5-7 minutes until golden and crispy.

While the carrots are cooking, mix together all the ingredients for dipping sauce in a small bowl and set aside until ready to serve.

Season carrots with some salt, nutritional yeast, and parsley. Serve warm carrots with truffle mayo.