Preheat grill to medium-high heat. To make aioli, whisk together yogurt, mayonnaise, chilies + adobo sauce, lime zest and juice, chili powder and honey. Season with salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Refrigerate until ready to use. Wash carrots and cut off the stems. Chop carrots in to fry-shaped pieces of similar size. Drizzle carrots with oil and season with salt and pepper. Toss to coat. Place carrot fries on preheated grill against the grates, cooking for 15-20 minutes, turning regularly. Remove carrot fries and drizzle with chipotle aioli and garnish with chopped cilantro.
View the recipe instructions at The Gourmet RD
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