How to Make Appetizing Roast carrot and fennel with harissa - vegan

Roast carrot and fennel with harissa - vegan. Transfer harissa to a clean glass jar and cover with a thin layer of olive oil - this will help prevent it from spoiling. Cover with a tightly-sealed lid and store in the fridge for up to one month. In a large bowl, combine carrots, fennel, onion and lemon.

There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing. I've used garam masala before too if you're not into harissa. Green harissa, a Drool-worthy carrots become the center-of-the-plate main course in Whole Roasted Carrots with Black Lentils and Green Harissa. You can have Roast carrot and fennel with harissa - vegan using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Roast carrot and fennel with harissa - vegan

1. Prepare 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. Prepare of Seasalt and black pepper.
6. It's of For the dressing.
7. You need 1 tbsp of olive oil.
8. You need 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. You need 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.

The green harissa, Landau and Jacoby's take on ­classic Tunisian hot sauce, adds balancing tang. Dukkah is a seasoning blend made with nuts, sesame seeds and spices like cumin, coriander, and fennel. I came up with this recipe as a simple way to incorporate both ingredients into the same dish. Tuck the roasted fennel pieces into the sauce, scatter the crumbled feta over the top and drizzle with a little oil.

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 😋.

Transfer to a bowl of ice water. A nourishing veggie-centric dish, perfect for fall nights. Carrots are roasted with harissa-spiced agave, orange zest, and fresh thyme, then served over a hearty bed of farro (a fiber-rich ancient grain). It's all topped with a homemade orange-pistachio gremolata. A kale and fennel salad — tossed with juicy orange and dried cherries — rounds out the hearty meal.

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