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October 7, 2019 Carrot

How To Make The Best Roasted Vegetables (+ Maple Harissa Sauce)

I don’t take pleasure in using the phrase “Worlds Best”,  “The Ultimate” or even “Pretty Damn Awesome” to describe my recipe endeavours.

However, after years of throwing trays upon trays of multi-coloured veg into the oven and monitoring results – I’m confident enough to share my dirty secrets to creating *the most perfectly wonderful* roasted veggies.

The Goal:  deliciously caramelized (not burnt), nutty & tender-crisp veggies.

Nothing steamy or mushy around these parts thanks.

A veggie you can scoop right off the hot tray and enjoy while hovering in the kitchen. 

A veggie you can confetti your grain bowls with, scatter over eggs for brunch and accompany chicken/tofu/salmon for dinner. A veggie that makes your kale salad feel a bit less like a kale salad. 

Why it’s delicious?

  • Roasting veggies directly on a baking sheet conducts heat very well = caramelized veggies with delicious brown bits.
  • Roasting veggies on 3 separate sheets ensures everything gets a personalized cook time. 
  • Spreading out veggies over 3 sheets ensures they don’t steam.
  • Stirring the vegetables gives them a chance to brown on both sides.
  • Drizzling after in a harissa-maple dressing (tots optional!) brings a balanced sweet-heat that complements the nutty flavour of the roasted vegetables. 

Print
Roasted Vegetables with Maple Harissa Sauce

Serving Size: Serves 4-6 as a generous side

Ingredients

  • 1/2 butternut squash or 1 small one, peeled and cut into 1/2-inch cubes
  • 1/2 head cauliflower or 1 small one, cut into 1-inch florets
  • 2 parsnips, cut into 1-inch half-moons
  • 2 large carrots, peeled and cut into 1- inch half-moons
  • 2 large shallots, peeled and cut into large petals
  • Maple Harissa Sauce:
  • 3 tbsp maple syrup
  • 1.5 tbsp unsalted butter (omit or use plant-based butter if vegan)
  • 2 tsp harissa paste (less if your not keen on spice)
  • 1 tsp apple cider vinegar
  • To serve: fresh thyme, flaky salt, black pepper

Method

  1. Preheat the oven to 425. You'll need at least 3 baking sheets for this to ensure everything has room to caramelize and doesnt steam. No parchment or foil is used in this recipe.
  2. On the first baking sheet, add cauliflower and shallot. Drizzle 1 tbsp oil and season generously with salt and pepper. Toss to coat. Arrange so the flat side, cut side of the cauliflower floret is hitting the sheet.
  3. On the second baking sheet, add butternut squash. Drizzle with 2 tsp oil and season with salt and pepper.
  4. On the third baking sheet, add carrot and parsnip. Drizzle with 2 tsp oil and season with salt and pepper.
  5. Roast veggies for 22-27 min, stirring after 20 min, until veggies are caramelized in spots and tender. Work in batches as necessary.*
  6. While the veggies roast, in a small pot, add butter, harissa, maple syrup and apple cider vinegar. Heat over medium low, just until melted. Stir to combine. (you can also do this in the microwave)
  7. Serve roasted veggies with a sprinkle of fresh thyme and flakey sea salt. Drizzle over maple harissa sauce to taste!

Notes

A note about oven placement: I like to roast with cauliflower on the bottom rack, giving it an extra chance to turn golden and caramelize. I put the butternut squash on the middle rack, and the carrots and parsnips on the lower rack (after I roasted the cauliflower) You can't really go wrong, just know whichever you put on the bottom rack will get the most colour and roast the quickest.

3.1
https://earthandoven.com/2019/10/07/autumn-roasted-vegetables-maple-harissa-sauce/

Categories: Carrot

About Meredith | Earth & Oven

Trained as a nutritionist and recipe developer, I'm on a mission to make healthy eating tastier, simpler, and more fun...more about E & O

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