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Our Everyday Roasted Veg

Our Everyday Roasted Veg

6 c peeled and cubed squash, peeled shallots or baby onions, brussels sprouts, whole mini beets and/or baby potatoes
½ c extra virgin olive oil
1/4 c natural pomegranate molasses
2 tb harissa sauce
2 ts harissa spice or Aleppo pepper
1 3/4 tsp sea salt
1/2 c chopped cilantro
Parchment lined or foil lined preheated baking sheet

 

Prep vegetables and combine in a large bowl. In a small bowl, mix extra virgin olive oil, pomegranate molasses, both harissa and sea salt and mix well.  Pour over vegetable mixture and toss until well coated.  Carefully pour onto the preheated sheet and cook on the bottom rack of 450 degree oven 40 minutes.  Gently toss every 10 minutes so the vegetables do not mash themselves Sprinkle with cilantro.  Serve warm or at room temperature.  Makes 6 - 8 cups

The next day sprinkle your vegetables with grated cheese and make magical vegetable tacos.  Serve with two poached eggs on top for an amazing vegetable hash.  Heat vegetables and tear open a burrata cheese on top.  Serve with more harissa.  Bring to room temperature and serve over an arugula or mixed green salad topped with crumbled goat cheese.  Cook up some grains or quinoa and serve hot vegetables over for an amazing power bowl.  Top with micro greens and feta if you want a warming, quick yet delicious meal.  I ended up switching it up and make a greens and grains bowl which I topped with house pickled vegetables and feta.  Amazing!

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