Description
A flavorful and vibrant Harissa Roasted Vegetables recipe featuring cauliflower, sweet potatoes, carrots, and red onion tossed in a spiced harissa olive oil mix and baked to perfection. This dish offers a healthy, aromatic, and colorful side that’s perfect for any meal.
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-inch pieces
Seasoning & Oil
- 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 (200°C) and ensure it is fully heated before putting the vegetables in.
- Prepare Vegetables: Wash and chop the cauliflower into florets, peel and cube the sweet potatoes, slice the red onion into thick strips, and peel and chop the carrots into 1-inch pieces. Place all the chopped vegetables onto a large sheet pan.
- Make Harissa Oil: In a small bowl, mix together the olive oil and harissa until well combined.
- Coat Vegetables: Pour the harissa olive oil mixture over the vegetables on the sheet pan and toss well to ensure an even coating of the spicy oil.
- Season Vegetables: In a small bowl, combine salt, garlic powder, paprika, black pepper, cumin, and smoked paprika. Sprinkle this spice blend evenly over the coated vegetables, then toss gently again to distribute the seasoning uniformly.
- Bake: Place the sheet pan in the oven and bake for 1 hour, flipping the vegetables halfway through to ensure even roasting on all sides.
- Optional Broiling: For extra crispness, broil the vegetables for an additional 2-3 minutes after baking to crisp the tops, watching carefully to prevent burning.
- Rest and Serve: Remove the vegetables from the oven, let them rest for 20 minutes to enhance flavors. Adjust salt to taste, then serve hot as a delicious side dish or main vegetarian option.
Notes
- Flipping the vegetables halfway during baking ensures even roasting and caramelization.
- Broiling at the end is optional, but it adds a nice crispy texture to the vegetables.
- Adjust the amount of harissa to control the level of spiciness according to your preference.
- These roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven to retain crispness rather than microwaving.
