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Harissa Roasted Vegetables Recipe



Serves:  6-8

Cook Time: about 40 minutes

Ingredients

  • 1 tsp Salt    
  • 1 tsp Pepper
  • 2 - 3 Tbsp Olive oil
  • 2 parsnips, Washed . don’t peel cut down center lengthwise
  • 3 carrots- wash but don’t peel tops-removed
  • 4 small beets- washed , peeled tops removed
  • 2 small red onions  peeled and cut into quarters leaving root end intact
  • 1 Acorn squash – skin on, remove seeds and cut into quarters
  • 1 Delicata squash, skin on, seeds removed, cut in circles
  • 1 small butternut squash peeled seeds removed and cut into 1 inch circles
  • 2 sweet potatoes sliced into 1 inch circles
  • 1 fennel bulb trimmed of the fronds, cut into quarters leaving the root end intact
  • 6 garlic cloves, with skins on
  • 3 Tbsp Mina Mild Harissa 

Method

  • Preheat oven to 400.
  • In a roasting pan, place all your vegetables in a single layer. Add 2 Tbsp olive oil and mix till evenly coated. Season with 1 tsp salt and  1 tsp pepper.
  • Roast for approx. 30 min. Remove from the oven.
  • Brush with Mina’s Mild Harissa and place back in oven for 10 minutes.
  • Remove and brush again with more Harissa.
  • Plate and serve.
 
Made with Mina Harissa

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