Moroccan Harissa Roasted Vegetables

Ingredients:

• 2 large carrots, peeled and cut into thick rounds

• 2 medium sweet potatoes, peeled and cut into chunks

• 1 large eggplant, cut into cubes

• 2 red bell peppers, cut into strips

• 1 large red onion, cut into wedges

• 3 tablespoons harissa paste

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

• Preheat the Oven: Preheat the oven to 425°F (220°C).

• Prepare the Harissa Marinade: In a small bowl, mix the harissa paste, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and pepper to create the harissa marinade.

• Marinate the Vegetables: In a large mixing bowl, combine the prepared vegetables and the harissa marinade. Toss until the vegetables are evenly coated with the marinade.

• Roast the Vegetables: Spread the marinated vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly caramelized, tossing them halfway through for even roasting.

• Garnish and Serve: Once roasted, remove the vegetables from the oven and let them cool slightly. Transfer to a serving dish, garnish with chopped fresh parsley, and serve hot.

Enjoy these flavorful and spicy Moroccan Harissa Roasted Vegetables as a side dish or a main course for a hearty and satisfying meal!