Like many of my recipes, these nourishing carrot and green bean fries were inspired by an abundant harvest of carrots and green beans from the garden. Paired with a homemade aïoli prepared with our hen’s eggs, these “fries” make a delightful snack or side dish. My girls love being out in the garden to harvest vegetables and coming into the kitchen to make something delicious. Truly, does it get much better than farm to table finger food?!
Ingredients
1 1/2 pounds green beans
1 1/2 pounds carrots
2-3 tablespoons avocado oil
1 teaspoon garlic powder
3/4 teaspoon unrefined salt
Method
Preheat the oven to 425°. Line a baking sheet with unbleached parchment paper and set to the side.
Peal the carrots. Half the carrots and slice each carrot into roughly the same thickness of a green bean, about 1/4 inch. Remove the stem ends from the green beans. Place the green beans and carrots in a large mixing bowl and toss them with avocado oil. Sprinkle the salt and garlic powder over the vegetables and toss to evenly coat them. Arrange them on the baking sheet. Roast until the veggies are golden brown, about 20 -30 minutes.
Meanwhile, combine the ingredients for the chipotle aïoli in a small bowl.
When the vegetables are done roasting, remove from the oven and serve immediately along side the chipotle aïoli.
