How to Cook Perfect Roast carrot and fennel with harissa - vegan

Roast carrot and fennel with harissa - vegan. Harissa—the North African chile paste that gives this vegetarian dinner its heat—varies greatly from brand to brand. Taste it before you add the vegetables to the marinade, and add more if it strikes you as too tame. For a richer dish, make a fast sauce with mayonnaise whisked with harissa, lemon juice.

These Spicy Roasted Carrots are paired with Roasted Fennel for a unique and delicious flavor. This recipe is so easy to prep and cook, and presents beautifully at the table, especially when you use a combination of colorful heirloom carrots. This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. You can have Roast carrot and fennel with harissa - vegan using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roast carrot and fennel with harissa - vegan

1. It's of For the vegetables.
2. Prepare 3 of carrots, quartered lengthways.
3. It's 1 of fennel bulb, sliced into chunks.
4. You need 1 tbsp of olive oil.
5. You need of Seasalt and black pepper.
6. Prepare of For the dressing.
7. It's 1 tbsp of olive oil.
8. It's 1 tbsp of rose harissa.
9. It's 1/2 of unwaxed lemon - the zest and juice (the lemon i used was pretty big so if you’re using a small one, you may need the whole thing).
10. You need 1 tsp of maple syrup (or runny honey if not vegan) if you prefer less heat.
11. It's of To serve.
12. You need 1 handful of flat parsley, roughly chopped.
13. You need of and fennel fronds or carrot tops, roughly chopped.

In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Roasted carrots, so tender, healthy and ridiculously easy to make. Although I prefer to use oil, vegan butter is also a choice, especially if you miss butter.

Roast carrot and fennel with harissa - vegan instructions

1. Preheat the oven to 200C..
2. Put the vegetables in a bowl and mix with 1 tbsp oil. Season well. Put on a lined baking tray and roast for 20 mins..
3. Mix all the dressing ingredients together. Play with the ratios according to your taste..
4. When the vegetables are ready, top with the parsley and fennel fronds/ carrot tops if using. And drizzle the dressing on top. And enjoy 😋.

This recipe can be made with other root vegetables, but. Roasting veggies has become quite of an addiction for me so instead of just cooking those carrots, I wanted to get that oven baked flavor with them. I used Harissa as a powder for those carrots but I am sure the paste will be just as fine. In case the soup gets too thick after blending it. Spiced roasted carrots get a cooling dollop of crème fraîche.

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