Description
This Harissa Roasted Vegetables recipe offers a vibrant and flavorful combination of cauliflower, sweet potatoes, red onion, and carrots coated in a spicy harissa and olive oil blend. Roasted to perfection with an aromatic mix of spices, this dish brings a spicy and smoky depth to your roasted vegetable lineup, perfect as a wholesome side for any meal.
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 inch pieces
Harissa Oil Mixture
- 1/4 cup olive oil
- 2 tablespoons harissa
Spices
- 1 teaspoon salt, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the Oven: Preheat your oven to 400°F (205°C) to ensure it reaches the proper temperature before roasting.
- Prepare Vegetables: Cut the cauliflower into florets, peel and cube or halve the sweet potatoes, slice the red onion into thick strips, and peel and chop the carrots into 1-inch pieces. Add all the chopped vegetables to a large sheet pan.
- Make Harissa Oil: In a bowl, mix the olive oil and harissa paste until thoroughly combined. Pour this harissa oil mixture over the vegetables and toss to coat them evenly.
- Season Vegetables: In a small bowl, combine the salt, garlic powder, paprika, black pepper, cumin, and smoked paprika. Sprinkle this spice blend over the coated vegetables, then toss gently to ensure all pieces are evenly seasoned.
- Roast the Vegetables: Place the sheet pan in the preheated oven and roast the vegetables for 1 hour, flipping them halfway through to promote even cooking and caramelization.
- Optional Broiling: For extra crispness on top, broil the vegetables for 2-3 minutes after roasting, watching carefully to avoid burning.
- Rest and Serve: Remove the vegetables from the oven and let them rest for about 20 minutes. Taste and adjust the salt if necessary, then serve hot as a delicious and spicy roasted vegetable side dish.
Notes
- Ensure all vegetables are cut into similarly sized pieces for even roasting.
- Flipping vegetables halfway through roasting ensures even browning and caramelization.
- Broiling at the end is optional but adds a nice crispy texture to the vegetables.
- Adjust the amount of harissa to your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: North African
