May in the Kitchen – Roast Carrots with Harissa Aioli and Seedy Mix

I’m on a roll with the Seedy Seasoning Mix, this time with roast carrots and a spicy harissa garlic mayonnaise. The combination of sweet roast carrots, spicy garlic sauce, and crunchy seeds is quite delightful. The original recipe called for dukkah but I think it is just as wonderful with my seedy mix. You can substitute dukkah if you have it and haven’t had a chance to make yourself a batch of seedy mix.

Roast Carrots with Garlic Mayonnaise and Seedy Mix

Roast Carrots with Harissa Aioli and Seedy Mix

• 2 bunches of skinny carrots, scrubbed and trimmed. Cut any large ones in half lengthwise. Since the carrots I used were young, I didn’t peel them.
• 2 tablespoons of olive oil
• 2 teaspoons of honey
• Salt and freshly ground pepper
• 2 tablespoons of seedy seasoning mix
  

  Seedy Mix

• 3/4 cup ofHarissa Aioli
  • 3/4 cup of good quality mayonnaise
  • 1 large garlic clove, minced
  • 1 teaspoon of Harissa sauce

1.  Mix the mayonnaise with the garlic and harissa sauce in a small bowl. Refrigerate until ready to use.
2. Preheat the oven to 425 degrees F and place one rack in the upper third of the oven
3. On a sheet pan lined with parchment paper, toss the carrots with the olive oil and honey, season with salt and pepper.
   

   Tricolored carrots

   

   Carrots ready for roasting

4. Roast the carrots, turning once, until brown and tender. This will take anywhere from 20 to 40 minutes depending on their size.
   

   Roast Carrots

5. Transfer the carrots to a warm serving platter, sprinkle with the seeds and add a few small spoons of the garlic mayonnaise. Serve any extra mayonnaise on the side.

Roast Carrots with Spicy Garlic Mayonnaise and Seedy Mix

Recipe inspired by one in Seven Spoons.