Harissa Roasted Vegetables
Jump to recipeIngredients
- 2 lbs cauliflower, cut into medium florets
- 1 lb carrots, peeled and cut into 2-inch pieces on the diagonal
- 1 large red onion, cut into 1-inch wedges
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 tbsp harissa paste
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 3 tbsp tahini
- 2 tbsp warm water
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, torn
- 2 tbsp pomegranate seeds for garnish
Instructions
- 1
Preheat your oven to 425°F and position racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- 2
In a large bowl, whisk together the harissa paste, olive oil, cumin, smoked paprika, salt, pepper, and minced garlic until well combined.
- 3
Add the cauliflower, carrots, and red onion to the bowl and toss thoroughly to coat all vegetables evenly with the harissa mixture.
- 4
Spread the vegetables in a single layer across the two prepared baking sheets, ensuring they are not overcrowded to promote proper caramelization.
- 5
Scatter the chickpeas among the vegetables on both sheets and place in the preheated oven.
- 6
Roast for 35-40 minutes, rotating the pans halfway through and stirring once, until the vegetables are tender and deeply caramelized at the edges.
- 7
While the vegetables roast, prepare the tahini drizzle by whisking together the tahini, lemon juice, and warm water until smooth and pourable.
- 8
Transfer the roasted vegetables to a large serving platter, drizzle generously with the tahini sauce, and scatter with fresh cilantro, mint, and pomegranate seeds before serving.