Q : What vegetables work best for Moroccan roasted vegetables?

A : A variety of vegetables like butternut squash, sweet potatoes, carrots, red peppers, red onions, and small eggplants work best due to their ability to caramelize and absorb flavors.

Q : What is harissa, and where can I find it?

A : Harissa is a spicy chili paste made from chili peppers and spices. You can find it in the international aisle of most grocery stores or specialty Middle Eastern markets.

Q : How spicy is harissa, and can I adjust the spice level?

A : Harissa can be quite spicy, but you can adjust the heat by adding more or less paste to suit your taste or opting for a mild harissa variety.

Q : Is this recipe suitable for meal prep?

A : Absolutely! It's a good way to prepare a quick meal. The roasted vegetables store well in an airtight container, and can be served hot or cold, making them perfect for meal prepping.

Moroccan Roasted Vegetables with Chickpeas (Harissa Veggies)

Name: Moroccan Roasted Vegetables with Chickpeas (Harissa Veggies)
Prep time: PT-496516H55M24S
Cook time: PT-496516H55M24S
Total time: PT-496516H55M24S
Cuisine: Moroccan
Ingredients: For The Roasted Vegetables; 600g (21.2 oz) Butternut, peel, deseeded and cubed; 300g (10.6 oz) Baby Carrots, trimmed, halved lengthways; 1 Red Onion, peeled and cut into 1/8 wedges; 2 Red Bell Peppers, cut into thick (2 cm) strips; 400 gram (14 ounces) can Chickpeas, rinsed, drained (or 245g (1 ½ cups) cooked; chickpeas); 30 ml (2 tbsp) Harissa Paste; 60 ml (4 tbs) Extra-Virgin Olive Oil; Salt and Freshly Ground Black Pepper, to taste

Description

These Moroccan Roasted Vegetables with Chickpeas are full of bold flavors! Seasoned with harissa and roasted to perfection, this easy dish features butternut squash, carrots, red peppers, and onion. Perfect for meal prepping, a light lunch, or a hearty side dish!

Ingredients

For The Roasted Vegetables

600g (21.2 oz) Butternut, peel, deseeded and cubed

300g (10.6 oz) Baby Carrots, trimmed, halved lengthways

1 Red Onion, peeled and cut into 1/8 wedges

2 Red Bell Peppers, cut into thick (2 cm) strips

400 gram (14 ounces) can Chickpeas, rinsed, drained (or 245g (1 1/2 cups) cooked

chickpeas)

30 ml (2 tbsp) Harissa Paste

60 ml (4 tbs) Extra-Virgin Olive Oil

Salt and Freshly Ground Black Pepper, to taste

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Instructions

Preheat the Oven

Preheat the oven to 200°C (400°F).
Line two large sheet pan with parchment paper.

Wash and Prepare the Vegetables

Wash all the vegetables thoroughly.
Peel the butternut and carrots.
Cut all the vegetables, including the butternut, carrots, red onion, bell peppers, into even, bite-sized pieces to ensure uniform cooking.
Drain and rinse the chickpeas.

Coat and Season the Vegetables

In a large bowl, combine Harissa Paste and olive oil.
Add the prepared vegetables to the bowl and toss them to coat evenly with the olive oil mixture.
Season with salt and pepper to taste, ensuring all pieces are well-seasoned.

Roast the Vegetables

Spread the seasoned vegetables on the lined baking trays in a single layer.
Roast for 25-30 minutes or until the vegetables are cooked and slightly caramelized. Give the vegetables a good toss half way through the roasting.

Serve and Enjoy!

Once the vegetables are roasted to perfection, remove them from the oven.
Serve immediately as a side dish or let them cool and use them in various recipes.

Notes

Storage Instructions:

Fridge - Once cooled, store roasted vegetables in an airtight container for 2-3 days.

Meal Prep - Vegetables can be made 2-3 days ahead and can be served hot or cold.

Reheat - Place the vegetables in a preheated oven at 180°C (350°F) for 10–15 minutes until hot.

Prep Time: 5 - 10 minutes
Cook Time: 25 - 30 minutes
Category: Side Dishes
Method: Roasting
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 231
Sugar: 7.7 g
Sodium: 507.5 mg
Fat: 11.3 g
Carbohydrates: 30.1 g
Protein: 5.6 g
Cholesterol: 0 mg