Harissa-Honey Glazed Roasted Vegetables

Served on top of Charred Green Feta Sauce

by Justina Sullivan
Harissa Honey Glazed Roasted Vegetables

Table of Contents

Harissa Honey Glazed Roasted Vegetables: A Luxurious Dish for Any Occasion

Harissa honey glazed roasted vegetables served on a creamy herby charred green feta sauce is a lip-smacking combination of bold flavours and textures. This stunning dish can be enjoyed as a sophisticated main course, served with warm pita or flatbread to soak up the tangy feta sauce, or as a side dish with meat or fish.

Sweet and Spicy Perfection: Carrots and Parsnips

The magic starts with slow-roasted carrots and parsnips that are caramelised to perfection in a spicy harissa honey glaze. The glaze creates a beautiful harmony of sweet and savoury flavours and add a lovely sticky ‘char’.

Beige ceramic plate filled with Charred Green Feta Sauce and topped with harissa honey glazed carrots

Elevate It with Charred Green Feta Sauce

Prepare the Charred Green Feta Sauce by adding a green pepper to the carrot and parsnip roasting tray. You can make the sauce on the spot or prepare it beforehand so that it’s ready to use when the roast is finished.

Vibrant green charred herb feta sauce in a rustic brown-edged bowl, with a wooden spoon coated in the creamy, textured sauce. The sauce features fresh herbs, feta, and charred ingredients, perfect as a flavoursome dip, spread, or topping for grilled dishes

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Recipe: Harissa-Honey Glazed Roasted Vegetables

Harissa Honey Glazed Roasted Vegetables
Print Recipe

Harissa-Honey Glazed Roasted Vege

Oven-roasted carrot and parsnips, glazed with a spicy, sticky, sweet and salty honey-harissa glaze served on Charred Green Feta Sauce
Total Time50 minutes
Servings: 2 – 4

Ingredients

Harissa-Honey Glaze

Instructions

  • Heat oven to 200°C (180°C fan-assisted).
  • Peel the parsnips. Trim the tops and bottoms of the carrots and parsnips, then cut in half lengthways. Make sure each stick is the same thickness so they cook evenly.
  • Rub with olive oil and sprinkle with salt. Roast 30 – 40 minutes until soft and starting to caramelize.
  • Mix all the ingredients for the harissa honey glaze and brush generously over the carrots and parsnips to coat well. Return to the oven for a further 5-10 minutes or until caramelised and slightly charred.
  • To serve: Spoon the charred green feta sauce into a serving dish and spread around. Arrange the parsnips and carrots on top.