Description
A vibrant and flavorful recipe featuring a medley of vegetables roasted to perfection with spicy harissa and aromatic spices. This dish is a perfect wholesome side or a main ingredient for a healthy meal, combining the sweetness of carrots and sweet potatoes with the robust heat of harissa and smoked paprika.
Ingredients
Scale
Vegetables
- 1 medium head of cauliflower, cut into florets
- 2 medium sweet potatoes, cut into cubes or halves
- 1 red onion, sliced into thick strips
- 5-6 carrots, peeled and chopped into 1″ pieces
Harissa Oil and Spices
- 1/4 cup olive oil
- 2 tbsp harissa
- 1 tsp salt, plus more to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure proper roasting temperature.
- Prepare Vegetables: Chop the cauliflower into florets, cube or halve the sweet potatoes, slice the red onion into thick strips, and peel and chop the carrots into 1-inch pieces. Place all the vegetables into a large sheet pan.
- Mix Harissa Oil: In a small bowl, combine the olive oil and harissa paste to form a spicy coating.
- Coat Vegetables: Pour the harissa olive oil mixture over the vegetables and toss well to evenly coat all pieces.
- Season Vegetables: In a small bowl, mix together salt, garlic powder, paprika, black pepper, cumin, and smoked paprika. Sprinkle this spice blend evenly over the coated vegetables and toss again to ensure every piece is seasoned.
- Roast: Place the sheet pan in the oven and roast vegetables for 1 hour. Flip the vegetables halfway through to promote even cooking and browning.
- Optional Broil: For extra crispness, broil the vegetables for an additional 2-3 minutes after roasting, keeping a close eye to prevent burning.
- Rest and Serve: Remove vegetables from the oven and let them rest for 20 minutes. Taste and adjust salt if necessary. Serve warm as a satisfying side dish or main component.
Notes
- Broiling after roasting is optional but adds a nice crisp texture to the vegetables.
- Feel free to use other vegetables such as zucchini or bell peppers depending on preference.
- This dish can be served with grains like quinoa or couscous for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
