Harissa Roasted Vegetables
Harissa Roasted Vegetables are a spicy, slightly sweet, and smoky vegetable medley that makes a great side for meat or fish.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup harissa (paste) ($1.20)
- 2 Tbsp olive oil ($0.22)
- 1/2 Tbsp honey ($0.14)
- 1/2 tsp salt ($0.02)
- 1 Tbsp lemon juice ($0.07)
- 6 small red potatoes (1-1.5 lbs.) ($1.17)
- 1 broccoli crown ( $1.30)
- 3 carrots ($0.40)
- 1 small red onion ($1.07)
- Handful chopped fresh cilantro ( $0.20)
Instructions
- 1
Preheat the oven to 400ºF. Prepare a large baking sheet by lightly spritzing with non-stick spray or covering with foil.
- 2
In a small dish, stir together the harissa, olive oil, honey, salt, and lemon juice. Set the marinade aside.
- 3
Wash the potatoes well and cut into one-inch cubes. Wash and peel the carrots, 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.
- 4
Pour the harissa marinade over the vegetables and use your hands to toss the vegetables until they are evenly coated in the marinade.
- 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 just before serving.