Harissa Roasted Vegetables
Harissa-spiced roasted vegetables with swappable seasonal produce, garlic, and olive oil. Hot, charred, and caramelized in the oven until tender.
Ingredients
Method
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
In a small bowl, whisk together harissa paste, olive oil, minced garlic, salt, and black pepper until fully combined.
Cut delicata squash in half, remove seeds, and cut into 1-inch wedges. Cut red onion into 1-inch wedges. Halve brussels sprouts. Cut carrots into 2-inch batons.
Place all vegetables on the prepared sheet pan. Drizzle harissa mixture over vegetables and toss until evenly coated.
Spread vegetables in a single layer and roast for 30–35 minutes, stirring halfway through, until caramelized at the edges and tender when pierced with a fork.
Remove from the oven and squeeze fresh lemon juice over the roasted vegetables.
Scatter chopped parsley on top and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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