Grilled Carrot Fries

• 6 ounces, weight Nonfat Plain Greek Yogurt
• 2 Tablespoons Mayonnaise
• 2 whole Canned Chipotle Chilies, Finely Chopped
• 2 Tablespoons Adobo Sauce From The Chipotle Can
• 1 Lime, Zest And Juice
• 2 teaspoons Chili Powder
• 1 teaspoon Honey
• 1 dash Coarse Salt And Ground Black Pepper
• 2 pounds Carrots
• 1 Tablespoon Canola (or Grapeseed) Oil
• 2 Tablespoons Fresh Cilantro, Chopped (optional)
• 1 dash Coarse Salt And Ground Black Pepper

1. 1.
2. Preheat grill to medium-high heat.
3. 2.
4. To make the aioli, whisk together yogurt, mayonnaise, chopped chilies, adobo sauce, lime zest and juice, chili powder and honey.
5. Season with salt and pepper; stir to combine.
6. Taste and adjust seasoning, if necessary.
7. Refrigerate until ready to use.
8. 3.
9. Wash carrots and cut off the stems.
10. Chop carrots into fry-shaped pieces of similar size.
11. Drizzle carrots with oil and season with salt and pepper.
12. Toss to coat.
13. Place carrot fries on preheated grill against the grates, cooking for 15-20 minutes, turning regularly.
14. Remove carrot fries to a plate, drizzle with chipotle aioli and garnish with chopped cilantro.
15. Note: You can also roast the fries at 425 degrees F for 15-20 minutes, turning regularly.

yogurt, mayonnaise, chilies, adobo sauce, chili powder, honey, salt, carrots, oil, fresh cilantro, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/grilled-carrot-fries/ (may not work)