After all the burgers and tacos and beer and margaritas we had yesterday, I think some vegetables are in order. At least until this weekend, when we’ll probably go straight back to burgers and tacos and beer and margaritas.
So yea, my body REALLY needs some veg.
The good news is that when you roast carrots they basically turn into candy, so it feels like a treat. And the spicy harissa aioli? Perfect with the sweet, caramelized carrots. So perfect, I’ve made this no less than four times in the past couple of weeks. I can’t get enough!
This is a great side dish or, honestly, even a dinner for one.
(If you’re into carrots for dinner.) (Which I am.) (You knew I was going to say that.) (I’ll stop now.)
Aside from the carrots that turn into straight candy in the oven, the star here is the creamy, spicy vegan harissa “aioli.” It’s not a real aioli because we’re not doing the whole emulsify oil into egg thing, but instead using store-bought mayo.
We’ve discussed my feelings on store-bought mayo (I hate it), BUT I actually don’t mind store-bought vegan mayo (I cannot explain why) so I tend to keep it on hand. So if you have regular mayo, and don’t need this to be vegan, use that instead! Then it’s just about adding flavor with olive oil, garlic, lemon juice and harissa paste.
Oh, you’ve never had harissa? GUYS. It’s incredible. A bright and spicy paste made out of red peppers, garlic, chili and lots of other amazing things that bring MAJOR flavor to the table. I love the one from Trader Joe’s, but you should be able to find harissa at other stores. One little warning though, the spice level varies from brand to brand so give it a taste before you make the aioli and adjust the amount accordingly.
Once you try this spicy harissa aioli, you’ll want to put it on everything. So, if carrots aren’t your thing, I can say with 100% confidence this aioli will taste great on roasted potatoes, or cauliflower. Maybe even broccoli?!
Sky’s the limit with this one.
- 1 ½ lbs carrots
- 1 tablespoon oil (any kind)
- ¼ teaspoon salt
For the aioli:
- ¼ cup vegan mayo
- 1 garlic clove, minced or grated
- 1 tablespoon harissa paste
- ¼ cup olive oil
- Juice from ½ lemon
- Wash carrots really well and dry. I don’t peel my carrots, but you can if you’d like to.
- Arrange on a baking sheet and toss with oil and salt. Bake for 30-40 minutes, turning once, until cooked through and caramelized. The time will depend on the size of your carrots, so start checking around 20 minutes or so.
- While carrots roast, make vegan aioli: Mix together vegan mayo, garlic clove and harissa. Slowly drizzle in olive oil while whisking to emulsify. Alternatively, you can blend everything together in a blender or food processor. Stir in lemon juice by hand.
- Remove carrots from oven and drizzle with aioli, or pour into a small bowl for dipping.
- These are great hot or at room temperature.