DILLY ROASTED CARROTS WITH WALNUTS AND LEMON AIOLI

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil and spray with non-stick spray.

If the leaves are still on the carrots, cut them off leaving about 1-2” of the stems.  Scrub the carrots with a vegetable brush under running water to remove any dirt or debris (no need to peel them).  Pat them dry with paper towels.

Combine the mayonnaise, lemon juice, 3 tablespoons of the dill, garlic, and brown sugar in a small bowl and whisk until well-combined. Place the carrots in 9” x 13” baking dish and pour ⅔ of the mayo mixture over them.  Toss and massage the carrots in the mayo mixture with your hands until the carrots are all very well coated.  Note – I like to use a baking dish to coat the carrots so there is not excess mayo on the baking sheet, which can burn.

Spread the coated carrots out on the baking sheet, careful not to crowd.  Sprinkle the salt and pepper over the tops of the carrots.  Bake for 20 minutes and remove from the oven.  Turn the carrots with tongs and brush the remaining mayo mixture over the tops of the carrots.  Sprinkle the walnuts and parmesan cheese over the tops (they will adhere to the mayo).  Put the pan back in the oven and bake for 20-30 minutes more until the carrots are golden brown and very tender when pierced with a fork.  Note – cooking time will vary depending on the size of your carrots.

While the carrots cook make the aioli.  Combine the mayo, zest, and lemon juice in a small bowl and whisk until smooth.  Place the aioli in a squeeze bottle if desired for pretty presentation (if not just drizzle with a spoon).

Place the hot carrots on a serving platter and sprinkle the remaining tablespoon of chopped dill over the top.  Drizzle with the lemon aioli and devour!!

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