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Charred Carrots with Harissa Aioli and Rosemary Honey

Charred Carrots with <em>Harissa</em> Aioli and Rosemary Honey Related:   appetizers, gluten-free, kid-friendly, Passover, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving, vegetables & legumes, vegetarian

Prep time: 30 minutes

Cook time: 25–30 minutes

Yield: 4–6 servings

These carrots make an excellent side dish for your Passover seder! Both sweet and spicy, they offer something for everyone. Omit the chickpeas if you do not eat kitniyot.


  • Harissa Aioli
  • ¼ cup mayonnaise
  • 2 ounces harissa paste
  • Rosemary Honey
  • ¼ cup honey
  • 1 sprig fresh rosemary
  • Carrots
  • 3 pounds carrots, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • ½ cup chickpeas


  • Prepare the harissa aioli by mixing the mayonnaise and harissa together in a small bowl, set aside. Combine the honey and rosemary in a saucepan over medium heat. Bring to simmer, remove from heat and let sit for 20 minutes. Discard rosemary sprig.
  • Preheat the oven to 425 degrees. Toss carrots in olive oil and spread onto a baking sheet. Roast until tender and just lightly browned, about 25 minutes. Toss carrots with chickpeas, pine nuts, honey, salt and pepper until well combined. Plate and drizzle with aioli.

2 Responses

  1. Shelly says:

    You should remind folk that typically only Sephardic Jews eat chickpeas on Passover, Ashkenazi Jews typically do not

    • Merav Levkowitz Merav Levkowitz says:

      Hi Shelly,
      It’s noted in the intro to the recipe (the paragraph above the ingredients).

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