Name: Harissa Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1/4 cup harissa (paste) ($1.20); 2 Tbsp olive oil ($0.22); 1/2 Tbsp honey ($0.14); 1/2 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)

Harissa Roasted Vegetables are a spicy, slightly sweet, and smoky vegetable medley that makes a great side for meat or fish.

Ingredients

1/4 cup harissa (paste) ($1.20)

2 Tbsp olive oil ($0.22)

1/2 Tbsp honey ($0.14)

1/2 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)

Instructions

1 Preheat the oven to 400ºF. Prepare a large baking sheet by lightly spritzing with non-stick spray or covering with foil.

2 In a small dish, stir together the harissa, olive oil, honey, salt, and lemon juice. Set the marinade aside.

3 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.

4 Pour the harissa marinade over the vegetables and use your hands to toss the vegetables until they are evenly coated in the marinade.

5 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.