Carrot Fries with Truffle Aioli

First, grab 6 large carrots (bonus if they’re rainbow). Cut in half lengthwise twice, and then crosswise once to get the perfect fry! Add to a mixing bowl, along with 2 tbsp of olive oil, 1 tsp of flaky salt, and 2 tbsp of grated parm. Mix until the fries are coated. Transfer to a lined baking sheet (make sure they’re spread evenly for maximum crispiness) and bake on 450 degrees Fahrenheit for 18 mins. While the fries are baking, mix together the aioli—3 tbsp of mayo, 1 clove of minced garlic, the juice of 1/2 a lemon, 2 tbsp of olive oil, 1 tsp of truffle oil, 2 tbsp of grated parm, and 1 tbsp of chopped parsley. Serve the fries and aioli together—top the fries with a little extra parm + parsley and enjoy!