Harissa Carrots and Cauliflower
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 291
- Total: 25 min
- Active: 10 min
Ingredients
1 pound carrots, cut into 3-inch sticks
4 cups cauliflower florets
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice
2 teaspoons harissa
Directions
- Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes.
- Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin.
- Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.