Description
These Harissa Roasted Vegetables are a flavorful and colorful dish that makes a perfect side to any meal. The combination of cauliflower, sweet potatoes, carrots, and red onion roasted with a spicy harissa and aromatic spices creates a deliciously unique flavor profile.
Ingredients
Units
Scale
Cauliflower:
- 1 medium head of cauliflower, cut into florets
Sweet Potatoes:
- 2 medium sweet potatoes, cut into cubes or halves
Red Onion:
- 1 red onion, sliced into thick strips
Carrots:
- 5–6 carrots, peeled and chopped into 1-inch pieces
Seasonings:
- 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 the oven: Preheat the oven to 400°F.
- Prepare the vegetables: Add cauliflower, sweet potatoes, red onion, and carrots to a large sheet pan.
- Prepare the harissa mixture: In a small bowl, mix olive oil and harissa. Drizzle over the vegetables and toss to coat.
- Season the vegetables: Combine garlic powder, paprika, black pepper, cumin, and smoked paprika in a bowl. Sprinkle over the vegetables and toss to coat.
- Roast the vegetables: Bake for 1 hour, flipping halfway through. Broil for 2-3 minutes for a crispy top.
- Rest and serve: Let the vegetables rest for 20 minutes after removing from the oven. Adjust salt if needed and serve hot.
Notes
- Baking times may vary, so keep an eye on the vegetables to prevent burning.
- Feel free to customize the spice levels to suit your taste preferences.
- These roasted vegetables are perfect for meal prep and can be stored in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
