Baked Carrots And Aioli

1. 1

   Heat oven to 375.

2. 2

   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.

3. 3

   AIOLI

4. 4

   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.

5. 5

   2. Refrigerate for at least 30 minutes and up to 8 hours before serving to allow the raw garlic flavor to mellow a little.

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