Gluten-Free Harissa Roasted Vegetables

Ingredients

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• 4 cups chopped hearty vegetables (such as bell peppers, zucchini, red onion, sweet potatoes, or cauliflower)
• 2 tbsp extra virgin olive oil
• 1-2 tbsp harissa paste (adjust to spice preference, ensure GF)
• 1 tbsp acid (lemon juice, apple cider vinegar, or rice vinegar) Shop
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the chopped hearty vegetables with the extra virgin olive oil, harissa paste, salt, and black pepper. Toss everything together until the vegetables are evenly coated in the spicy, aromatic mixture, ensuring no dry spots remain.
2. 2 Spread the coated vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded, which will allow them to roast rather than steam. Roast for approximately 20-25 minutes, or until the vegetables are tender and have developed beautiful caramelized edges and a slightly charred aroma.
3. 3 While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the acid (lemon juice, vinegar), Dijon mustard, and minced garlic (if using) until well combined and emulsified. This tangy mixture will add a bright counterpoint to the roasted flavors.
4. 4 Once the vegetables are roasted to your desired tenderness and have a lovely golden-brown hue, remove them from the oven. Transfer the hot roasted vegetables back into the large bowl. Drizzle the prepared dressing over the warm vegetables and toss gently to coat everything evenly.
5. 5 Taste the roasted vegetables and adjust the seasoning with additional salt or pepper if needed. Serve immediately as a vibrant side dish, or allow them to cool slightly for a delicious addition to salads or grain bowls.

Nutrition (per serving)

Tips & Notes

• Cut quick-cooking vegetables like zucchini and bell peppers larger than dense ones like sweet potatoes and cauliflower, so everything is tender in the same 20-25 minutes.
• Harissa pastes range from mild to very hot. Taste a dab of yours first and start with 1 tbsp. Choose a harissa labeled gluten-free, since some pastes and blends add thickeners.
• Toss the vegetables with the lemon and Dijon dressing while they are still hot so they soak it up. Leftovers keep 3-4 days in the refrigerator and are good cold in a salad.

Common questions