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
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 powder
- 1/2 tsp ground cumin
- 1/2 tsp allspice
- 1 tsp hot water
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.