SHIPPING INCLUDED ON ALL ORDERS!

Zippy Harissa Sunset Veggies

Zippy Harissa Sunset Veggies

Cooking time: 45 minutes

Serves 6

What You Need:

  • 1 large golden beet, cut into bite sized pieces
  • 2 parsnips, cut into bite sized pieces
  • 3-5 carrots of various colors, cut into bite sized pieces
  • 1 large red beet, cut into bite sized pieces
  • Olive oil
  • Salt
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • 2 oranges, peeled and sliced
  • 3 sprigs of rosemary, woody stalk removed, minced
  • ½ cup pistachios, chopped
  • Goat cheese, crumbled

How to Make it:

  1. Preheat your oven to 375. Toss the veggies, separately, with a drizzle of oil, and a pinch of salt. For the red vegetables, add a squeeze of Harissa to the olive oil
  2. Spread the vegetables, in separate groups, on a baking sheet lined with parchment paper, making sure to keep them in one even layer
  3. Roast the vegetables for about 30-35 minutes, until tender all the way through
  4. Meanwhile, in a small pan over medium heat, toast the pistachios for about 2 minutes. Then add about a tbsp of olive oil to the pan, the minced rosemary and a pinch of salt. Sauté for a few minutes, stirring constantly to avoid burning the nuts
  5. Squeeze about ¼ pouch of the Harissa on a serving platter, then lay the orange slices and the vegetables down in a decorative pattern. Top with the goat cheese and the pistachio-rosemary crisp
Get the Sauce

Read more

Crispy, Brown Butter Miso Smashed Potatoes

Crispy, Brown Butter Miso Smashed Potatoes

Trumpet Mushrooms with Gingery Miso

Trumpet Mushrooms with Gingery Miso

Herby Chimichurri Waldorf Salad

Herby Chimichurri Waldorf Salad

Comments

Be the first to comment.
All comments are moderated before being published.

Your Cart

Your cart is currently empty.
Click here to continue shopping.