Harissa Roasted Vegetables - Vegan

This Spicy Harissa Roasted Vegetable Medley brings a symphony of bold, zesty flavors to your table. The combination of carrots, zucchini, red bell pepper, red onion, and cherry tomatoes, all roasted to perfection with a harissa and honey glaze, creates a beautiful and appetizing array of colors and tastes. Garnished with fresh cilantro, this dish is both visually enticing and packed with nutrients.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Side Dish

Cuisine Mediterranean

Portions servings

Calories 180 kcal

Ingrédients

2 large carrots, peeled and sliced

1 medium zucchini, sliced

1 medium red bell pepper, chopped

1 large red onion, sliced

3 cloves garlic, minced

2 tablespoons harissa paste

3 tablespoons olive oil

1 tablespoon honey

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine harissa paste, olive oil, honey, ground cumin, smoked paprika, salt, and black pepper.
Add the carrots, zucchini, red bell pepper, red onion, and garlic to the bowl. Toss to coat the vegetables evenly with the harissa mixture.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 20 minutes.
Add the cherry tomatoes to the baking sheet and toss the vegetables. Continue roasting for another 10-15 minutes, until all the vegetables are tender and caramelized.
Remove from the oven and sprinkle with fresh cilantro.
Serve warm as a side dish or over a bed of grains.

Nutrition (per 100g)

Keyword clean eating, dinner, easy recipes, fall recipes, gluten-free, harissa, healthy, holiday sides, meal prep, Mediterranean, nutritious, roasted vegetables, side dish, spicy, vegan, vegetarian

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Harissa Roasted Vegetables – Vegan