Recipe: Perfect Honey and harissa roasted veg

Honey and harissa roasted veg. Honey and harissa roasted eggplant is sweet, spicy and deliciously creamy on the inside. Eggplant, (like and kale and beets) is one of those vegetables people tend to have pretty strong opinions about. You either love it or hate it and that's that.

Scatter with the za'atar and thyme sprigs, then season well with salt and freshly ground black pepper. Harissa Roasted Vegetables are a spicy, slightly sweet, and smoky vegetable medley that makes a great side for meat or fish. Hope you are enjoying my daily videos!!!! You can cook Honey and harissa roasted veg using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Honey and harissa roasted veg

1. Prepare 2 tsp of cumin.
2. You need 2 tsp of honey.
3. It's 20 g of butter.
4. Prepare 1 tbsp of oil.
5. Prepare 3 of large carrots.
6. It's Half of butternut squash.
7. You need of Salt.
8. Prepare of Pepper.
9. You need 3 tsp of harissa.
10. It's 2 tsp of dry coriander or fresh at the end.

Please do like the video and leave me a comment, I love hearing from you guys. Best way to make sure you don't. It's officially roast season and I've whipped up a delicious and nutritious recipe for Honey and Mustard roast veggies! Serve this alongside your A lot of people don't realise you can roast beetroot, which is exactly what I've done here.

Honey and harissa roasted veg step by step

1. Chop the vegetables for bite size chunks. Mix harissa, honey, cumin, butter, oil salt and pepper in a bowl. If we use dried coriander add that too..
2. Mix the veg with the dressing, transfer to a roasting tray and roast for about 20-25 minutes on 230C fan..
3. If using fresh coriander chop and add by the end. I served as a salad with spinach and goat cheese. Also very nice as a side for fish or meat 😋.

It tastes unbelievable with the sweet honey and fragrant mustard. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted batons of carrots and parsnips-two of my favorite fall staples. Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Crispy chickpeas, creamy sweet potato, and perfectly charred cauliflower, all tossed in a garlicky harissa paste and finished with a drizzle of cool tahini yogurt.