Chilli harissa roasted root vegetables with almonds and feta. Perfect for the season and a great way to use any root vegetables you may have around. This warming veggie tray bake is perfect to have on its own or just use it as a side with roast chicken.
I bought some new ingredients from Belazu to try out and decided on the smoked chilli harissa paste and Arbequina early harvest extra virgin olive oil. I discovered the brand after helping at a supper club with superstar chefs Alexandra Dudley and Nina Parker.
It’s the season for root vegetables (parsnips, squash, pumpkin, sweet potatoes etc), cosy nights and dinners inside. And I thought spicing them up could be a nice twist.
It’s all very simple. Slice the vegetables up and coat with the harissa paste, lemon juice, olive oil and a little salt and pepper. Pop in the oven until it’s crispy and roasted to perfection.
Then plate (maybe drizzle a little more oil) and serve with toasted almonds, crumbled feta and sprinkle of coriander leaves. Enjoy!
Serves 4
Prep 15 mins
Cook 50 mins
Total 65 mins
Ingredients
300g baby carrots, top, tailed and halved
200g baby parsnips, top, tailed and halved
1 large sweet potato, cut into batons
200g new potatoes, quartered
3 tbsp Belazu’s Arbequina Early Harvest Extra Virgin Olive Oil
1-2 tbsp Belazu’s Smoked Chilli Harissa
Juice of 1 lemon
Sea salt and freshly ground pepper
30g almonds, toasted
50g feta, crumbled
Handful of coriander leaves, to serve (optional)
Method
Preheat the oven to 200C / gas mark 6 / 400F. Put the root vegetables onto a large baking tray (making sure they don’t overlap).
In a small bowl, mix the olive oil, chilli harissa, lemon juice and a little salt and pepper. Toss the vegetables in the harissa marinade, ensuring it is well coated.
Roast for 50 minutes until the vegetables have crispy edges and cut easily with a knife, you may need to turn the vegetables over a couple of times. Drizzle over a little bit more olive oil.
Meanwhile, heat a medium sized pan, toast the almonds in 1 tsp of olive oil until lightly browned and leave to one side to cool.
To serve, transfer to a dish and sprinkle over the toasted almonds, crumbled feta and coriander leaves. Enjoy!
