Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

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

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

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

Leave a Reply