Roasted Veggies with Harissa Roasted Almonds

This spectacularly colorful dish with its combo of fiery root vegetables, protein-packed quinoa, whipped feta, and crunchy almonds is the perfect veggie-friendly dinner.

Ingredients

Roasted vegetables:

1/2 lb carrots, slice into 1/4 inch thick slices

1 lb brussels sprouts, ends trimmed

1 small romanesco, cut into florets

1 small cauliflower, cut into florets

3 tbsp olive oil

1 tbsp paprika

1 tsp cumin

1 tsp oregano

1 tsp garlic powder

salt and pepper

1/4 cup Bold Palate Hint of Harissa

Whipped feta:

4 ounces crumbled feta

1/3 cup Greek yogurt, plain

1 tsp black pepper

Garnishes

1/4 cup Bold Palate Hint of Harissa

1/4 cup golden raisins

1/4 cup @farmfreshnuts toasted sliced almonds

2 tbsp fresh mint

Instructions

1. Preheat oven to 375 degrees F.

2. Toss the vegetables with olive oil, paprika, cumin, oregano, garlic powder, salt, and pepper. Drizzle Hint of Harissa on the vegetables, tossing to coat. Lay the vegetables on a baking sheet and roast for 25-30 minutes or until tender.

3. Meanwhile, make the whipped feta. In a food processor puree the feta with yogurt and black pepper until smooth.

4. Spread the whipped feta on a serving plate and arrange the roasted vegetables on top. Drizzle extra Hint of Harissa on top and garnish with raisins, almonds, and fresh mint. Serve and enjoy!

Download