Harissa-Roasted Beet and Carrot Medley

Name: Harissa-Roasted Beet and Carrot Medley
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African
Ingredients: 12 oz (peeled, diced 1/2-inch) beets; 12 oz (peeled, sliced 1/2-inch) carrots; 1 tbsp harissa paste; 2 tbsp olive oil; 1/2 lemon; 1/4 tsp cumin; 1/2 tsp sea salt

Sweet roasted beets and carrots with smoky harissa spice.

Cuisine: North African

Category: Vegetarian

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

12 oz (peeled, diced 1/2-inch) beets
12 oz (peeled, sliced 1/2-inch) carrots
1 tbsp harissa paste
2 tbsp olive oil
1/2 lemon
1/4 tsp cumin
1/2 tsp sea salt

Instructions

Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss diced beets and carrots with harissa paste, 1 tbsp olive oil, cumin, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip pieces and drizzle with remaining 1 tbsp olive oil and lemon juice.
Step 3: Return to oven and roast 15-18 more minutes until vegetables are tender and edges are caramelized, stirring once halfway through.
Step 4: Transfer to a serving dish, sprinkle with extra lemon zest, and season with additional salt to taste before serving warm or at room temperature.