Harissa Roasted Vegetables

Total Time Prep: 30 min. Bake: 45 min.
Yield 8 servings
Test Kitchen Approved
With whipped feta and mint on top, these sweet-and-spicy harissa roasted vegetables are so much more memorable than their steamed cousins.

Ingredients

  • WHIPPED FETA:
  • 8 ounces feta cheese, crumbled
  • 3/4 cup plain Greek yogurt
  • 1 teaspoon Greek seasoning
  • 1 garlic clove, chopped
  • 3/4 teaspoon grated lemon zest
  • 2 to 4 tablespoons olive oil
  • HARISSA DRESSING:
  • 1/4 cup harissa chili paste
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • VEGETABLES:
  • 1 pound small carrots, peeled and cut into 2-in. pieces
  • 2 each large sweet potatoes, peeled and cut into 2-in. pieces
  • 1 medium head cauliflower, cut into florets
  • 1 large sweet onion, sliced
  • Fresh mint leaves

Directions

  1. Preheat oven to 425°. Place first 5 ingredients in a food processor. Process until smooth, adding oil as needed; refrigerate.
  2. In a large bowl, whisk together harissa dressing ingredients. Add vegetables; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
  3. To serve, spoon whipped feta over vegetables and garnish with fresh mint.

Nutrition Facts

1 serving: 403 calories, 22g fat (7g saturated fat), 31mg cholesterol, 900mg sodium, 44g carbohydrate (24g sugars, 6g fiber), 9g protein.

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