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Roasted carrots with vegan harissa “aioli”

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x



  • 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


  1. Wash carrots really well and dry. I don’t peel my carrots, but you can if you’d like to.
  2. 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.
  3. 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.
  4. Remove carrots from oven and drizzle with aioli, or pour into a small bowl for dipping.
  5. These are great hot or at room temperature.