Harissa Roasted Carrots with Garlic Lemon Aioli
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!
Servings 6 servings
Calories 185kcal
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.
- Sprinkle with salt and harissa spice blend.
- 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.
- 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.
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
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