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Harissa Roasted Vegetables
4 servings · 50 min total
Carrots, cauliflower and chickpeas tossed in fiery harissa and roasted until caramelized, finished with lemon, fresh herbs and toasted almonds.
Ingredients
- 4 carrot, cut into batons
- 1 g cauliflower, cut into florets
- 400 g chickpeas, drained and rinsed
- 1 red onion, cut into wedges
- 3 tbsp harissa
- 4 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, juiced and zested
- 4 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
- 30 g almonds, toasted and roughly chopped
Contains: Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Preheat and prep the tray — Preheat the oven to 220°C (425°F) and line a large baking tray with parchment paper.
- 2.
Toss vegetables in harissa — In a large bowl, whisk together the harissa, olive oil, cumin, salt and black pepper. Add the carrots, cauliflower, chickpeas and red onion and toss until every piece is well coated.
- 3.
Spread on the tray — Spread the vegetables and chickpeas out in a single layer on the prepared tray, making sure not to overcrowd them.
- 4.
Roast until caramelized — Roast for 30-35 minutes, turning halfway through, until the vegetables are caramelized at the edges and tender, and the chickpeas are lightly crisp.
- 5.
Finish with lemon and herbs — Remove from the oven and toss with the lemon juice and zest, cilantro and parsley. Scatter with toasted almonds and serve warm.