Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roasted vegetables: the rose harissa mix. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Roasted vegetables: the rose harissa mix is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Roasted vegetables: the rose harissa mix is something which I’ve loved my entire life.
Place the potatoes, carrots, broccoli, and onion on the prepared baking sheet. Pour the harissa marinade over the vegetables and use your hands to toss the vegetables until they are evenly coated in the marinade. Place the peppers, quartered onions and discs of zucchini on a baking sheet. Add the olive oil, the Harissa and a little sea salt and black pepper and sprinkle a little red wine vinegar.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted vegetables: the rose harissa mix using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted vegetables: the rose harissa mix:
- Take Vegetables to roast eg beetroot, sweet potato, red onion, carrots - cut into even sized pieces eg chunks or batons
- Take 3 cloves garlic, peeled and whole
- Make ready 2 tbsp olive oil
- Take 1 tbsp rose harissa
- Get 1 tsp runny honey
- Take 1 tsp cumin seeds
- Prepare Generous pinch of salt
- Get Couple of sprigs of thyme
- Get Some feta
- Take 2 tbsp greek yogurt
- Make ready 1 tbsp tahini
- Get Handful fresh parsley leaves
- Get Some pomegranate seeds
This harissa roasted vegetables with couscous is a great example of how you can easily add flavor without too much effort to make a delicious, hearty meatless meal. Harissa is a Middle-eastern spice paste that's chili-based with a few other spices and vegetables in there as well giving it a gentle sweetness and aroma. Combine the caraway, cumin, coriander and fennel seeds in a large saute pan over medium heat. Cook for a few minutes, stirring frequently, until they are toasted and fragrant and some of them begin.
Instructions to make Roasted vegetables: the rose harissa mix:
- Preheat oven to 220C.
- 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.
- Mix the rest of the vegetables with another tbsp of oil, the harissa, honey, cumin and salt.
- 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.
- When the vegetables are pretty nearly done, add the feta to the vegetables for about 5 mins.
- 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 😁
- 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 😋
Combine the caraway, cumin, coriander and fennel seeds in a large saute pan over medium heat. Cook for a few minutes, stirring frequently, until they are toasted and fragrant and some of them begin. In a large bowl, combine the harissa paste and a drizzle of olive oil. Add the prepared vegetables; season with salt and pepper. Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again.
So that’s going to wrap this up with this exceptional food roasted vegetables: the rose harissa mix recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
