Baked Carrots and Cauliflower with Harissa
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Pair your roasted meat with a simple yet vibrant Middle Eastern-inspired vegetable side dish. Cauliflower florets and carrot sticks are grilled and tossed with harissa, lemon juice, and aromatic spices. Sweet carrots and neutral cauliflower are infused with a rich bouquet of flavors, including tangy, citrusy, and spicy notes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g carrots, cut into 7 cm long sticks.
- 4 cups cauliflower florets
- 5 tbsp. l. olive oil
- 2 cloves garlic, chopped
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 2 tablespoons freshly squeezed lemon juice
- 2 tsp harissa
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
On a baking sheet, toss carrots and cauliflower with 3 tablespoons of olive oil, season with salt and pepper. - Roast in the oven until the carrots are tender and browned, 13 to 15 minutes.
- In a skillet over medium heat, sauté the garlic in the remaining 2 tablespoons olive oil for 1 minute.
Add coriander and cumin. - Remove from heat, add lemon juice and harissa, and stir into the vegetables. Season with salt to taste.
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