If you follow me on Instagram you may have seen my stories about adventuring through the new Trader Joes in New Orleans. I’m so excited to finally have a Trader Joes near by because they have so many “fun” foods and a decent amount of International ingredients at good prices. One ingredient that I spotted and had to try was harissa. I’ve seen harissa in recipes a lot lately and have been super curious about it because, well, you know how I love spicy chile sauces! 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.
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 do) and make a meal out of it. I also served my Harissa Roasted Vegetables with Cumin Rice, which made a nice earthy base for all those harissa flavors to pop! Love it!
Harissa Roasted Vegetables
- ¼ cup harissa (paste) $1.20
- 2 Tbsp olive oil $0.22
- ½ Tbsp honey* $0.14
- ½ tsp salt $0.02
- 1 Tbsp lemon juice $0.07
- 6 small red potatoes (1-1.5 lbs.) $1.17
- 1 broccoli crown $1.30
- 3 carrots $0.40
- 1 small red onion $1.07
- Handful chopped fresh cilantro $0.20
- Preheat the oven to 400ºF. Prepare a large baking sheet by lightly spritzing with non-stick spray or covering with foil.
- In a small dish, stir together the harissa, olive oil, honey, salt, and lemon juice. Set the marinade aside.
- Wash the potatoes well and cut into one-inch cubes. Wash and peel the carrots, then slice into one-inch sections. Cut the broccoli into florets, and chop the onion into large sections. 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.
- Roast the vegetables in the preheated oven for 30 minutes, stir, and then continue roasting for another 10 minutes, or until the vegetables are tender and the edges have achieved a nice deep brown color. Top with chopped cilantro just before serving.
Shown with Cumin Rice
Step by Step Photos
This is the harissa that I used. It comes in a small jar, but is pretty strong so you don’t need to use a lot at once.
And this is what it looks like inside, close up. You can see it’s a very thick, slightly oil chile paste. Too thick to really use as a marinade, so I mixed in a few extra ingredients.
To make the marinade, I combined 1/4 cup of harissa with 2 Tbsp olive oil, 1 Tbsp lemon juice, 1/2 Tbsp honey, and 1/2 tsp salt. The oil helps thin it out and the lemon and honey help dampen the heat just slightly. The honey also helps caramelize the vegetables and, which gives them a really nice deep flavor.
Preheat the oven to 400ºF. Prepare a large baking sheet with a light coating of non-stick spray, or cover it with foil. Wash and cube 6 small red potatoes (about 1-1.5 lbs.). Wash and peel 3 carrots, then slice into one-inch segments. Cut one crown of broccoli into florets, and cut one small red onion into large chunks. Place all the prepared vegetables on the baking sheet.
Pour the harissa marinade over the vegetables, then use your hands to toss the vegetables until they are all evenly coated. Make sure the broccoli florets get well coated, as those tend to dry out before the other vegetables.
Roast the vegetables in the preheated oven for 30 minutes, give them a good stir, and then roast for an additional 10 minutes, or until the vegetables are tender and are nicely browned on the edges. Top with a handful of chopped cilantro and eat!
The subtle sweetness that the vegetables acquire through roasting is the perfect balance for the heat of the harissa. I couldn’t stop eating these right off the baking sheet!