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.
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
Serving: 100gCalories: 180kcalCarbohydrates: 22gProtéines: 4gFat: 9gSucre: 10g
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