I love making a big pan of these incredibly flavorful roasted vegetables for an easy weeknight side dish or to have on hand for meals throughout the week. Roasting brings out the sweetness of the vegetables, while harissa adds a warm, smoky flavor and a little heat. I finish everything with fresh lemon zest to brighten and balance the spices. Serve these vegetables with lemony roasted chicken, fish, or chickpeas, or use the leftovers in grain bowls and salads for easy lunches.
Ingredients
Vegetables
1 medium heads
cauliflower
cut into florets
4 large
carrots
cut diagonally into 2-inch pieces
1 large
red onions
cut into thick slices
2 tablespoons
extra virgin olive oil
2 teaspoons
harissa seasoning
(salt-free)
½ teaspoons
Herbamare
Garnish
2 tablespoons
finely chopped
parsley
1 teaspoons
finely grated
lemon zest
