Description
This Harissa Roasted Vegetables recipe features a flavorful medley of cauliflower, sweet potatoes, red onion, and carrots, perfectly roasted with a spicy and aromatic harissa-infused olive oil and a blend of complementary spices. It offers a hearty, healthy, and colorful side dish that pairs well with various main courses or can be enjoyed on its own.
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
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 (200°C) ensuring it reaches full temperature before roasting.
- Prepare Vegetables: Cut 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 chopped vegetables onto a large sheet pan evenly.
- Mix Harissa Oil: In a small bowl, combine the olive oil and harissa paste thoroughly to create a spicy coating mixture.
- Coat Vegetables: Drizzle the harissa olive oil over the vegetables on the sheet pan, tossing or stirring to ensure each piece is nicely coated.
- Season Vegetables: In a separate bowl or directly over the veggies, mix together salt, garlic powder, paprika, black pepper, cumin, and smoked paprika. Sprinkle the spice blend evenly over the coated vegetables, mixing gently to distribute.
- Roast: Place the sheet pan in the preheated oven and roast for 1 hour, flipping or stirring the vegetables halfway through to promote even cooking and browning.
- Broil to Crisp (Optional): For extra crispiness on the tops, broil the roasted vegetables for 2-3 minutes at the end of the roasting time, watching carefully to avoid burning.
- Rest and Adjust Seasoning: Remove from the oven and let the vegetables rest for about 20 minutes. Taste and add additional salt if needed.
- Serve: Serve the Harissa Roasted Vegetables hot as a flavorful side dish or enjoy them as a wholesome main.
Notes
- You can vary the vegetables based on seasonality or preference, such as adding bell peppers or zucchini.
- Adjust harissa quantity to taste depending on your preferred spice level.
- For a vegan and gluten-free dish, verify that the harissa paste used meets these dietary requirements.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or stovetop to maintain texture and flavor.
