Harissa Roasted Root Vegetables

Courtesy of Katie Cavuto Boyle

Harissa Roasted Root Vegetables

Serves 10
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
1 pound of sweet potatoes, unpeeled, cut into 1/2-inch pieces
½ pound carrots, peeled, cut into ½ inch coins
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil
1 tablespoon harissa
1 tablespoon  red wine vinegar
1 tsp honey

Preheat oven to 425°F. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour.
Fruit and Nut Couscous
Serves 10
2 cups of dried couscous
2 ½ cups boiling water
1 cup dried apricots, chopped
1 teaspoon cinnamon
½ tsp dried cumin
½ tsp orange zest
1 cup unsalted pistachios
1 cup fresh parsley, chopped
Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. Mix in nuts, herbs and season  with salt and pepper.  Serve with roasted
 

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