Harissa Baby Potatoes and Rainbow Carrots
Spicy, sweet, and totally gorgeous and addictive, these harissa baby potatoes and rainbow carrots are the perfect side dish!
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 lb. baby potatoes, halved
- 2 large carrots, cut into 1-inch pieces
- 2 tablespoons finely chopped cilantro or parsley
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment.
- In a small bowl, whisk together the olive oil, harissa, lemon juice, salt and pepper.
- Place the vegetables on the prepared sheet pan.
- Pour the harissa mixture over the vegetables, and toss well to coat.
- Bake for 25-30 minutes.
- Toss with cilantro or parsley.
- Note: If using very small carrots, reserve some of theharissa mixture. Add carrots to pan approximately 15 minutes before the potatoes are done, and toss the carrots on the pan with the reserved harissa mixture.