Roasted Carrots with Smoked Paprika Aioli
Recipe - Southdale
Roasted Carrots with Smoked Paprika Aioli
Prep Time15 Minutes
Servings8
Cook Time35 Minutes
0Ingredients
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 lbs carrots, peeled, quartered lengthwise
2/3 cup Hellmann’s Mayonnaise
1 tbsp lemon juice
1 tsp minced garlic
1/2 tsp smoked paprika
2 tbsp grated Parmesan cheese
2 tbsp toasted walnuts, chopped
2 tbsp fresh sage, chopped
Directions
- Heat oven to 400°F. Coat 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix oil, salt, and pepper. Add carrots; toss to coat. Spread carrots in single layer on pan.
- Roast uncovered 20 minutes; stir. Roast 15–18 minutes longer, or until carrots are tender and browned.
- Meanwhile, in medium bowl, whisk together mayonnaise, lemon juice, garlic, and paprika.
- Transfer carrots to serving platter. Drizzle with aioli. Top with cheese, walnuts, and sage
15 minutes
Prep Time
35 minutes
Cook Time
8
Servings
Directions
- Heat oven to 400°F. Coat 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix oil, salt, and pepper. Add carrots; toss to coat. Spread carrots in single layer on pan.
- Roast uncovered 20 minutes; stir. Roast 15–18 minutes longer, or until carrots are tender and browned.
- Meanwhile, in medium bowl, whisk together mayonnaise, lemon juice, garlic, and paprika.
- Transfer carrots to serving platter. Drizzle with aioli. Top with cheese, walnuts, and sage
