Harissa Roasted Vegetables

Method5 steps · about 55 min

1. 1

   Step 1: Preheat the oven to 400ºF. Prepare a large baking sheet by lightly spritzing with non-stick spray or covering with foil.

   Uses Nonstick cooking spray, if not lining the sheet with foil

2. 2

   Step 2: In a small dish, stir together the harissa, olive oil (2 Tbsp), honey (1/2 Tbsp), salt (1/2 tsp), and lemon juice (1 Tbsp). Set the marinade aside.

   Uses 1/4 cup harissa paste · 2 Tbsp olive oil · 1/2 Tbsp honey · 1/2 tsp salt · 1 Tbsp lemon juice

3. 3

   Step 3: Wash the potatoes well and cut into one-inch cubes. Wash and peel the carrots (3), then slice into one-inch sections. Cut the broccoli into florets, and chop the onion into large sections. Place the potatoes, carrots, broccoli, and onion on the prepared baking sheet.

   Uses 6 small red potatoes (1–1 1/2 lb) · 1 broccoli crown · 3 carrots · 1 small red onion

4. 4

   Step 4: Pour the harissa marinade over the vegetables and use your hands to toss the vegetables until they are evenly coated in the marinade.

   Uses harissa marinade · chopped vegetables

5. 5

   Step 5: Roast the vegetables in the preheated oven for 30 minutes, stir, and then continue roasting for another 10 minutes, or until the vegetables are tender and the edges have achieved a nice deep brown color. Top with chopped cilantro (1 handful) just before serving.

   Roast 30 minutes, stir, then roast 10 more minutes · 30 minUses marinated vegetables · 1 handful chopped fresh cilantro