Harissa Roasted Vegetables
150kcal
Ingredients
For the Vegetables
- 3 medium carrots sliced
- 2 medium bell peppers any color, sliced
- 2 medium zucchini sliced
- 1 medium red onion sliced
- 1 cup cherry tomatoes halved
For the Seasoning
- 3 tablespoons olive oil
- 2 tablespoons harissa paste adjust for spice preference
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- to taste salt
- to taste black pepper
For the Garnish
- 1/4 cup fresh herbs parsley or cilantro, chopped
Method
Cooking Instructions
- Preheat your oven to 425°F (220°C).
- Slice the carrots, bell peppers, zucchini, red onion, and cherry tomatoes into uniform pieces.
- In a large mixing bowl, combine all chopped vegetables. Drizzle with olive oil and harissa paste, and add garlic powder, ground cumin, salt, and pepper. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Remove from oven and sprinkle with fresh herbs before serving.
- Serve warm as a side dish or use in salads, grain bowls, or wraps.
Nutrition
Serving1servingCalories150kcalCarbohydrates20gProtein2gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat4gSodium300mgPotassium400mgFiber4gSugar5gVitamin A3000IUVitamin C80mgCalcium40mgIron1mg