Description
This vibrant and flavorful Harissa Roasted Vegetables recipe features a colorful mix of cauliflower, sweet potatoes, red onion, and carrots, all generously coated in a spicy harissa and olive oil blend with aromatic spices. Perfectly roasted to achieve a tender interior and slightly crisp exterior, this dish makes a delicious and healthy side or vegetarian main course.
Ingredients
Scale
Vegetables
- 1 medium head of cauliflower, cut into florets
- 2 medium sweet potatoes, cut into cubes or halves
- 1 red onion, sliced into thick strips
- 5-6 carrots, peeled and chopped into 1″ pieces
Harissa Sauce & Spices
- 1/4 cup olive oil
- 2 tbsp harissa paste
- 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 Oven: Ensure the oven is fully preheated to the appropriate temperature (around 400°F/200°C) before starting to roast the vegetables for even cooking.
- Prepare Vegetables: Place all chopped vegetables—cauliflower florets, cubed sweet potatoes, sliced red onion, and chopped carrots—onto a large sheet pan in a single layer for optimal roasting.
- Coat Vegetables: In a small bowl, mix the olive oil and harissa paste until well combined. Pour this mixture over the vegetables and toss thoroughly to ensure every piece is evenly coated with the spicy harissa oil.
- Season Vegetables: Combine salt, garlic powder, paprika, black pepper, cumin, and smoked paprika in a small bowl, then sprinkle the spice blend evenly over the coated vegetables. Toss again gently to distribute the spices evenly.
- Roast Vegetables: Place the sheet pan in the oven and bake for 1 hour, flipping or stirring the vegetables halfway through to achieve even roasting and caramelization. Optionally, for a crispier texture on top, broil the vegetables for 2-3 minutes at the end of roasting.
- Rest and Serve: Remove the vegetables from the oven and let them rest for 20 minutes to allow flavors to meld. Taste and adjust salt if needed. Serve hot as a vibrant side dish or a hearty vegetarian main.
Notes
- For added texture, consider adding chickpeas or nuts before roasting.
- If harissa paste is unavailable, substitute with a blend of chili powder and smoked paprika, adjusting spice levels to preference.
- Vegetables can be substituted or added according to season and availability.
- Use gloves when handling harissa paste to avoid skin irritation from the chili oils.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
