Roasted Spiced Carrots, Parsnips, and Cauliflower with Harissa Yogurt Sauce

Roasted carrots and cauliflower

I love Bobby Flay’s restaurant Gato and this recipe is inspired by his roasted carrot dish.  I simplified the method and slightly altered the ingredients but it still has that Spanish flavor from the spices and makes for an amazing side dish that would pair perfectly with a roast chicken, grilled fish, or simply on its own.

For the yogurt dressing:

Ingredients:
1/2 cup Greek yogurt
2 tsp harissa
1 tsp olive oil
few pinches of lemon zest
few pinches of Maldon sea salt

Mix all ingredients together and allow to sit in the fridge so the flavors develop.

For the roasted spiced vegetables:

Ingredients:

3 carrots, peeled and chopped into coins
3 parsnips peeled and chopped into coins
1/2 head of cauliflower chopped into florets
A few garlic cloves, smashed
Olive oil (a few tablespoons)
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground mustard seed
1/4 tsp ground fennel seed
Few pinches Maldon sea salt

Preheat oven to 425F.  Place cut veggies and garlic on a baking sheet (one large or split between 2 small – you don’t want the veggies to be crowded as they bake).  Drizzle a little olive oil over the veggies – just enough so they are all lightly coated and won’t stick to the baking sheet.  Then in a bowl measure out all of the spices and a few pinches of the sea salt.  Throw in all of the veggies into the bowl with the spices and mix until evenly coated.  Place veggies in the oven and roast for 30 minutes or until they are nicely browned and cooked through.  I recommend checking on them halfway thru and mixing them around with a spoon on the baking sheet to ensure even cooking.

Serve with a dollop of harissa yogurt sauce.

Enjoy!

Gxo

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