I made the roasted vegies last year and turned it into a Budda bowl but thought I would share this with the harissa yogurt sauce recipe I found in my challenge workout group. The roasted veggie with the sauce makes a great healthy snack and with back to school a good healthy snack is defiantly needed plus with cooler weather, hopefully around the corner this will make a great appetizer with all the holiday parties that are coming up.
I think you could also exchange the veggies with ones you like better, and I am also thinking that this will be perfect to roast eggplant and zucchini but haven’t tried it yet but with all my zucchini from my garden it will be done soon.
Ingredients For the spiced Veggies:
1 tsp. ground smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 Tbsp. pure maple syrup
1 tsp. Dijon mustard
Depending on the size of your vegetables, use about 8 medium carrots, 5 beets, 24 brussels sprouts, cut in pieces as shown below.
FOR HARISSA YOGURT SAUCE:
2 Tbsp. shelled, unsalted pistachios,
chopped (reserve for garnish)
½ cup reduced-fat plain Greek
2 tsp. harissa sauce
1 tsp. lemon zest
Preheat oven to 400° F. Line a large baking sheet with foil or parchment paper; coat
lightly with spray. Set aside.
To make spiced vegetables, add paprika, cumin, coriander, salt, and pepper to a
small bowl; toss to combine. Set aside.
Combine maple syrup and mustard in another small mixing bowl; mix well.
Place veggies on prepared baking sheet. Drizzle with maple syrup mixture; toss
to evenly coat. Sprinkle with spice mixture; toss to coat.
Arrange in an even layer; bake for 35 minutes, turning once, or until soft.
Make harissa yogurt sauce while vegetables cook. Add yogurt, harissa sauce, and
lemon peel to a medium mixing bowl; stir to combine.
Evenly divide veggies onto serving plates, top evenly with yogurt
sauce and pistachios.
Roasted Carrots with Harissa Yoghurt
Time: 42 minutes