Recipe: Appetizing Roasted vegetables: the rose harissa mix

Roasted vegetables: the rose harissa mix. So, I grabbed a jar, mixed up a super simple marinade with lemon, honey, and olive oil, and made a big batch of crispy Harissa Roasted Vegetables. How to Serve Harissa Roasted Vegetables. You can serve these smoky and spicy roasted vegetables as a side next to grilled meat or fish, or slap an egg on top (as I always.

Spread out vegetables on a baking sheet. Vegetables after roasting come out soft and caramelized. It is almost like eating candy. You can have Roasted vegetables: the rose harissa mix using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted vegetables: the rose harissa mix

1. Prepare of Vegetables to roast eg beetroot, sweet potato, red onion, carrots - cut into even sized pieces eg chunks or batons.
2. Prepare of garlic, peeled and whole.
3. It's of olive oil.
4. You need of rose harissa.
5. Prepare of runny honey.
6. Prepare of cumin seeds.
7. Prepare of Generous pinch of salt.
8. You need of Couple of sprigs of thyme.
9. Prepare of Some feta.
10. You need of greek yogurt.
11. Prepare of tahini.
12. It's of fresh parsley leaves.
13. You need of Some pomegranate seeds.

Add to roasted vegetables or steamed green vegetables. Leave to cool, then crush well in a plastic bag with a rolling pin or whizz in a food processor until finely chopped. Add the tomatoes, rose petals (wash first), rose water and sugar, then pulse to a chunky paste. Have a taste - you want a good balance between the heat of the chillies, the smoky paprika, the sharpness of the vinegar and the fragrant rose.

Roasted vegetables: the rose harissa mix instructions

1. Preheat oven to 220C..
2. If you’re using beetroot, it needs to go in earlier as it takes longer to cook. So mix it with 1 tbsp oil and then put on a lined roasting tray. Roast for about 15-20 mins..
3. Mix the rest of the vegetables with another tbsp of oil, the harissa, honey, cumin and salt..
4. Add to the roasting tray with the beetroot. Add a couple of sprigs of thyme. Put back in the oven for 20-30 mins until the vegetables are tender..
5. When the vegetables are pretty nearly done, add the feta to the vegetables for about 5 mins..
6. I made a kind of sauce with the greek yogurt and tahini - i put some on the top to serve and then the rest alongside. Not essential but a nice extra 😁.
7. You can serve as is. I like to stir in the grain so it’s all mixed together. Either way sprinkle some parsley and feta on top. And pomegranate seeds if you have. Enjoy 😋.

Mix the harissa paste, olive oil, salt, and lemon zest together in a large mixing bowl. Add the broccoli and toss until well coated. Combine the harissa paste, olive oil, and salt in large mixing bowl. While the veggies cook, make your tahini yogurt sauce. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large.