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Orange harissa roasted carrots piled on a piece of parchment on a brown cutting board with bowl of garlic lemon aioli all on gray concrete surface
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5 from 5 votes

Harissa Roasted Carrots

Carrots cut into sticks may seem boring, but when roasted with a harissa spice blend, they make the best appetizer or quick bite! And when it’s paired with a garlic lemon aioli for dipping, it’s even better!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Moroccan
Difficulty: Easy
Method: Roasting
Servings: 6 servings
Author: Kaleb

Ingredients

For the roasted carrots

  • 1 ½ pounds carrots peeled and cut into 4-inch sticks
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon harissa spice blend (ingredients and recipe below)

For the harissa spice blend

  • ¾ teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground coriander
  • ¾ teaspoon New Mexico chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder

For the garlic lemon aioli

  • 1 large egg
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 cloves garlic
  • ¾ cup safflower oil

Instructions

For the harissa roasted carrots

  • Preheat oven to 375°F.
  • Drizzle the olive oil over the prepared carrots and spread evenly on a baking sheet pan.
    2 tablespoons olive oil, 1 ½ pounds carrots
  • Sprinkle with salt and harissa spice blend.
    1 teaspoon kosher salt, 1 tablespoon harissa spice blend (ingredients and recipe below), ¾ teaspoon cumin, ½ teaspoon kosher salt, ½ teaspoon ground coriander, ¾ teaspoon New Mexico chili powder, ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder
  • Bake in the preheated oven until the carrots are just crisp-tender, about 8-10 minutes.
  • Remove from the oven. Serve warm, cold or at room temperature with lemon garlic aioli (recipe below).

For the garlic lemon aioli

  • In a blender or food processor, combine the egg, lemon juice, Dijon mustard, salt, pepper, and garlic cloves. Blend until smooth and bright yellow, about 15 seconds.
    1 large egg, 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 ½ teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, 2 cloves garlic
  • With the blender running, slowly drizzle the oil in a steady stream until the mayonnaise is thick and white, about 1 minute. Keep chilled before serving.
    ¾ cup safflower oil

Video

Notes

The aioli can be made up to 2 days ahead of serving.
The aioli makes more than enough for 6 servings. The caloric information uses the assumption that a serving size is 1 tablespoon.

Nutrition

Serving: 1serving | Calories: 185kcal