Baked Carrot and Parsnip Oven Fries with Chipotle Aioli Dipping Sauce

For the oven fries:
1. Preheat the oven to 400ºF.
2. Cut each carrot and parsnip in half lengthwise (parsnips can be tough so hopefully you’ve got a sturdy knife on hand!). Toss all the veggies in a bowl with a couple of big glugs of oil.
3. Arrange the carrots and parsnips cut side down in a single layer on a baking sheet (avoid Silpats as you won’t get that delicious browning) and sprinkle generously with coarse salt. Bake for 30 minutes or until carrots and parsnips are golden brown where they touch the pan.
4. Serve with chipotle aioli dipping sauce.

For the dipping sauce, whisk mayonnaise with garlic, lime juice, and chipotle chili powder to taste. Season with salt and pepper; chill until ready to serve.