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Roasted vegetables: the rose harissa mix
Roasted vegetables: the rose harissa mix

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We hope you got insight from reading it, now let’s go back to roasted vegetables: the rose harissa mix recipe. You can cook roasted vegetables: the rose harissa mix using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted vegetables: the rose harissa mix:
  1. Prepare Vegetables to roast eg beetroot, sweet potato, red onion, carrots - cut into even sized pieces eg chunks or batons
  2. You need 3 cloves garlic, peeled and whole
  3. Get 2 tbsp olive oil
  4. Prepare 1 tbsp rose harissa
  5. Use 1 tsp runny honey
  6. Get 1 tsp cumin seeds
  7. Provide Generous pinch of salt
  8. Get Couple of sprigs of thyme
  9. Take Some feta
  10. You need 2 tbsp greek yogurt
  11. Take 1 tbsp tahini
  12. You need Handful fresh parsley leaves
  13. Prepare Some pomegranate seeds
Instructions to make Roasted vegetables: the rose harissa mix:
  1. Preheat oven to 220C.
  2. If you’re using beetroot, it needs to go in earlier as it takes longer to cook. So mix it with 1 tbsp oil and then put on a lined roasting tray. Roast for about 15-20 mins.
  3. Mix the rest of the vegetables with another tbsp of oil, the harissa, honey, cumin and salt.
  4. Add to the roasting tray with the beetroot. Add a couple of sprigs of thyme. Put back in the oven for 20-30 mins until the vegetables are tender.
  5. When the vegetables are pretty nearly done, add the feta to the vegetables for about 5 mins.
  6. I made a kind of sauce with the greek yogurt and tahini - i put some on the top to serve and then the rest alongside. Not essential but a nice extra 😁
  7. You can serve as is. I like to stir in the grain so it’s all mixed together. Either way sprinkle some parsley and feta on top. And pomegranate seeds if you have. Enjoy 😋

Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again. Add the tomatoes, rose petals (wash first), rose water and sugar, then pulse to a chunky paste. Combine the harissa paste, olive oil, and salt in large mixing bowl. Roasted with the chicken is an array of vegetables, like cauliflower and rainbow carrots. Bright and full of flavour, Ottolenghi recommends serving these carrots with chicken, slow-cooked lamb or a selection of vegetables and legumes.

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