Harissa Hot Honey Roasted Vegetables

Transform everyday vegetables into a gourmet side dish with Harissa Hot Honey. Sweet, spicy, and simple to make for dinner or entertaining.

Ingredients

• 4 cups of mixed veggies (e.g., carrots, brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2-3 tablespoons Harissa Hot Honey
• 1-2 cloves garlic, minced
• 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
• 1/4 cup chopped fresh cilantro or parsley for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the chopped vegetables. You can use any combination you like, but root vegetables and cruciferous vegetables work best for roasting. Drizzle the olive oil over the vegetables, and season with salt and pepper.
3. Toss the vegetables to coat them evenly with the olive oil, salt, and pepper.
4. Spread the seasoned vegetables out on a baking sheet in a single layer. Make sure they have some space between them, so they roast evenly.
5. Roast the vegetables in the preheated oven for about 25-30 minutes (ovens may vary), or until they are tender and beginning to brown. You may want to toss them once or twice during the roasting process for even cooking.
6. While the vegetables are roasting, mix the Harissa Hot Honey, minced garlic, and dried thyme in a small bowl.
7. Once the vegetables are done roasting, remove them from the oven and drizzle the Harissa Hot Honey mixture over them.
8. Carefully toss the roasted vegetables with the Harissa Hot Honey mixture, ensuring they are well coated.
9. Return the baking sheet to the oven and roast for an additional 5-10 minutes, or until the vegetables are caramelized and slightly crispy on the edges.
10. Remove from the oven, garnish with chopped cilantro or parsley (if desired), and serve immediately.