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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 lb carrots peeled and cut into 4-inch sticks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 3 tsp harissa spice blend (ingredients and recipe below)

For the harissa spice blend

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

For the garlic lemon aioli

  • 1 large egg
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 ½ tsp kosher salt
  • ¾ tsp 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 tbsp olive oil, 1 ½ lb carrots
  • Sprinkle with salt and harissa spice blend.
    1 tsp kosher salt, 3 tsp harissa spice blend (ingredients and recipe below), ¾ tsp cumin, ½ tsp kosher salt, ½ tsp ground coriander, ¾ tsp New Mexico chili powder, ¼ tsp cayenne pepper, ½ tsp 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 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 ½ tsp kosher salt, ¾ tsp 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 two 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