Ingredients
a big bunch of farmers’ market carrots, washed, trimmed
extra virgin olive oil
sea salt
AIOLI
4 garlic cloves
1 egg
3/4 cup extra-virgin olive oil
juice of 1/2 lemon
salt and black pepper
Preparation
Heat oven to 375. Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan.
AIOLI Whisk the egg and garlic until completely mixed. slowly pour in 1/4 cup of the olive oil to form an emulsion. Stop mixing and add the lemon juice. Then, mix again and slowly add the remaining 1/2 cup olive oil and process until the mixture is thickened and the oil is emulsified. Add salt and pepper to taste.
- Refrigerate for at least 30 minutes and up to 8 hours before serving to allow the raw garlic flavor to mellow a little.
