Harissa Roasted Vegetables

Ingredients

• 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.