Description

This Harissa Roasted Vegetables recipe delivers a vibrant and spicy twist on traditional roasted veggies. Featuring a colorful medley of cauliflower, sweet potatoes, red onion, and carrots coated in a flavorful blend of harissa, olive oil, and aromatic spices, this dish is perfect as a hearty side or a light main. The roasting process caramelizes the natural sugars in the vegetables, while the harissa adds a smoky, fiery depth that warms every bite.

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

Seasoning and Dressing

1/4 cup olive oil
2 tablespoons harissa
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

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Instructions

Preheat the Oven: Ensure your oven is fully preheated to the desired roasting temperature to guarantee even cooking and caramelization of the vegetables.
Prepare Vegetables: Place all the chopped cauliflower, sweet potatoes, red onion, and carrots onto a large sheet pan to create an even layer for roasting.
Mix Harissa and Olive Oil: In a small bowl, combine the olive oil with the harissa paste. Use this mixture to coat the vegetables thoroughly, ensuring each piece is evenly covered for maximum flavor.
Add Spices: In a separate bowl, combine salt, garlic powder, paprika, black pepper, cumin, and smoked paprika. Sprinkle this spice blend evenly over the coated vegetables, tossing gently to distribute.
Roast Vegetables: Roast the vegetables in the oven for 1 hour, flipping them halfway through to ensure even browning and roasting on all sides. Optionally, broil for an additional 2-3 minutes to caramelize and crisp the tops.
Rest and Serve: After removing from the oven, let the vegetables rest for 20 minutes. Taste and adjust salt as needed, then serve hot for the best flavor and texture.

Notes

For extra crispiness, broil the vegetables for 2-3 minutes at the end of cooking.
You can substitute harissa with other chili pastes if harissa is not available.
Adding fresh herbs like parsley or cilantro before serving can enhance freshness and presentation.
These vegetables reheat well and can be served cold or warm in salads.
Adjust spice levels by varying the amount of harissa or adding chili flakes.