Harissa Roasted Vegetables

Ingredients

• 1/4 cup harissa
• 2 Tbsp olive oil
• 1/2 Tbsp honey
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 6 small red potatoes
• 1 broccoli crown
• 3 carrots
• 1 small red onion
• Handful chopped fresh cilantro

Directions

1. Heat the oven to 400ºF. Give a large baking sheet a light coating of non-stick spray, or line it with foil. In a small bowl, mix the harissa, olive oil, honey, salt, and lemon juice until smooth, then put the marinade aside.
2. Scrub the potatoes and cut them into 1-inch cubes. Wash and peel the carrots, then cut them into 1-inch pieces. Break the broccoli into florets, and cut the onion into large chunks. Spread the potatoes, carrots, broccoli, and onion onto the prepared baking sheet.
3. Drizzle the harissa marinade over the vegetables. Use your hands to turn everything over and around until the vegetables are coated all over, messy fingers and all.
4. Roast the vegetables in the hot oven for 30 minutes, give them a stir, then return them to the oven for another 10 minutes, or until they are tender with deeply browned edges. Scatter the chopped cilantro over the top right before serving.