Beautiful combination of flavors and textures
Harissa-Honey Glazed Roasted Vege is a luxurious dish that can be served as a main-challenging side or alone with flatbreads to scoop up the Charred Green Feta Sauce.
Carrots and parsnips are slow-roasted to perfection and caramelized with a spicy harissa-honey glaze, creating a combination of harmoniously balanced sweet and salty flavours which prove very easy to eat.
The Sauce
Prepare the Charred Green Feta Sauce by adding a green pepper to the carrot and parsnip roasting tray and blend right before serving or use pre-prepared sauce that’s been stored in the fridge.
Harissa-Honey Glazed Roasted Vege
Oven-roasted carrot and parsnips, glazed with a spicy, sticky, sweet and salty honey-harissa glaze. Succulent placed on top of Charred Green Feta Sauce and drizzled with olive oil.
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Servings: 2 -4
Ingredients
- Olive oil for roasting vegetables
- 4 medium carrots
- 4 parsnips
- 1 batch Charred Green Feta Sauce
Harissa-Honey Glaze
- 1 tbsp olive oil
- 1 tbsp honey
- sea salt
- 1 tsp harissa
- 1/2 tsp groun cumin
- 1/2 tsp allspice
- 1 tsp hot water
Instructions
- Preheat oven to 200°C (180°C fan-assisted).
- Peel parsnips. Trim tops and bottoms of both carrots and parsnips, then cut in half lengthways. Make sure each stick has the same thickness so they cook evenly.
- Rub in olive oil and sprinkle with salt. Roast 30 - 40 minutes until soft and starting to caramelize.
- Combine all harissa-honey-glaze ingredients and generously brush over carrots and parsnips, coating well. Return to the oven for 5 more minutes.
- To finish. Spoon Charred Green Feta Sauce into a serving bowl and spread around. Lay parsnips and carrots on top. Drizzle with olive oil and serve.
