Maple Roasted Carrots with Vegan Lemon Aioli & Oat Dukkah

Friends. We are gathered here today to discuss our addiction to ridiculously expensive small-plate restaurants. In the nearly five years I have lived in the District of Columbia, I have spent untold thousands on tiny plates of roasted brussels sprouts and little dishes of meatballs for ants. I’m here today to tell you that you can make these fancy little plates at home in—get this—human-sized quantities.

This simple carrot “small plate” is inspired by Egyptian, and more broadly, North African cuisine. I made it plant-based because, frankly, I find it difficult to make egg-based aioli that consistently doesn’t break.

The dish starts with maple roasted carrots that get nice and liiiightly blackened as the sugar begins to scorch in the oven. The carrots are topped with a creamy, lemony, garlicky aioli and crispy oat dukkah. For the uninitiated (myself included until about ten minutes ago) dukkah is a grainy, spicy Egyptian condiment typically made with hazelnuts and coriander seeds. I used what I had :) Where to buy authentic dukkah in the states? I have no idea, but making your own pantry version takes five minutes. (Quick edit: I have since learned that Maydān is a local DC favorite for this type of food; find them here.)

In any event and—as usual in my little internet kitchen—strict authenticity aside (I bet the real stuff is great!), I hope this easy recipe inspires you to have a small-plate potluck. Invite some friends over tomorrow and have everyone bring a new and exciting dish. Saving money, learning to cook, and time with friends—what more do any of us want?

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Maple Roasted Carrots with Vegan Lemon Aioli and Oat Dukkah

Enjoy this North African-inspired dish as a side or a light meal.

Makes: 4 servings

Maple Roasted Carrots with Vegan Lemon Aioli and Oat Dukkah

Prep time:

Cook time:


    For the Maple Roasted Carrots

  • 2 pounds carrots, washed and peeled
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Salt to taste
  • Pepper to taste

  • For the Vegan Lemon Aioli

  • 2 tablespoons olive oil
  • 1/3 cup chickpeas, rinsed and drained
  • 2 tablespoons chopped almonds
  • 2 teaspoons lemon zest
  • Juice of a lemon
  • 1 tablespoon garlic, minced (about 3 cloves)
  • 1 teaspoon mustard
  • Salt to taste
  • 3 tablespoons unsweetened milk (we used almond milk)

  • For the Dukkah

  • 1 tablespoon olive oil
  • 2 tablespoons almonds, finely chopped
  • 2 tablespoons quick-cook oats (use certified gluten-free if desired or necessary)
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic, minced (about 1 clove)

    For the Maple Roasted Carrots

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a small bowl, whisk the olive oil, maple syrup, salt, and pepper together.
  3. On a large, rimmed (cannot emphasize this enough: rimmed) baking sheet, spread the peeled carrots, and brush with the oil-syrup blend.
  4. Roast the carrots for 20-25 minutes or until tender, stirring and flipping every 10 minutes. The sugars in the syrup WILL scorch a bit—that’s perfectly fine. If things are getting too scorch-y and your carrots are rapidly blackening toward the end, reduce the oven temperature to 300 degrees Fahrenheit and roast a bit longer, until tender.

  5. For the Vegan Lemon Aioli

  6. While the carrots roast, add all aioli ingredients to a blender and blend until completely smooth. If your aioli isn’t creamy and pourable, slowly add cold water one tablespoon at a time and continue to blend.
  7. Make sure your aioli is adequately salted, but do not worry or overcompensate if it is a BIT mild. This is good, because the dukkah is very flavorful, and you don't want to overpower the dish with the aioli.

  8. For the Oat Dukkah

  9. Heat the olive oil in a small skillet over medium heat.
  10. When the oil shimmers, add all remaining ingredients and toast for three-four minutes, until just hot and fragrant. Your dukkah will burn quickly, so watch closely.
  11. After removing the heat, carefully use a large, flat bottomed glass or jar to crush all ingredients to a fine but mixed-texture grind.

  12. To Finish

  13. Top the maple roasted carrots with vegan lemon aioli, oat dukkah, and serve.

Notes and Nutrition Information

  • You can make the roasted carrots and dukkah up to three days ahead of time, and store them in airtight containers in the refrigerator. Make the dressing fresh—it is safe to store in the refrigerator up to three days, and may separate, necessitating re-blending.

  • If you make components ahead of time, assemble the dish right before serving. Ideally, you will serve the carrots and dukkah hot, and the aioli at room temperature or cooler.

  • For a more streamlined recipe, substitute the aioli with a sprinkle of feta cheese for no-effort creaminess.

  • These carrots pair especially well with fatty meat dishes (think lamb, meatballs, etc.), but I eat them on their own for lunch. They’re a great dish to bring to a potluck-style party.

  • One fourth of the recipe as written contains approximately 349 calories, 19 grams of fat, 41 grams of carbohydrates, 7 grams of protein, 10 grams of fiber, 17 grams of sugar, and 621 milligrams of sodium.