Sunday, November 17, 2013

Roasted Vegetables with Harissa Yogurt

Roasted Vegetables with Harissa Yogurt // Loves Food, Loves to Eat
Hey guess what!? I mentioned this on my Loves Food, Loves to Eat Facebook page, and also on twitter, but if you're not following along at either of those places (you should be!) then I'll tell you here too. I'm doing NaNoWriMo! NaNoWriMo is short for National Novel Writing Month, and it takes place every November. I've been very, very slowly writing a story for the past two years, and decided to use NaNo as an excuse to push through and finish it. The goal with NaNo is to write 50,000 words, which is the average size of a novel. I'm up to 30,000! Anyway, my novel has nothing to do with food. It's a mystery type story. My mom likes it so far, so…I'll consider that a success. Stay tuned, maybe I'll let you read it someday. 

Roasted Vegetables with Harissa Yogurt // Loves Food, Loves to Eat But anyway, enough about that. Let's talk about your Thanksgiving table. There's the turkey, the mashed potatoes, gravy, stuffing/dressing, something orange, green beans of some sort, bread rolls, and cranberry sauce. Right? 

Roasted Vegetables with Harissa Yogurt // Loves Food, Loves to Eat Well, I like to also add some roasted vegetables with a little spice. These vegetables, delicata squash, carrots, parsnip, and onions are roasted until they're all caramelized, and the coconut oil adds just a hint of sweetness. Then the whole thing is topped with harissa yogurt, which is cool, sweet, and spicy all at once. Throw some crunchy, juicy pomegranate arils on top, and it's ready to serve.  

Roasted Vegetables with Harissa Yogurt // Loves Food, Loves to Eat

Roasted Winter Vegetables with Harissa Yogurt 

1 delicata squash
1 large carrot, peeled and cubed
1 parsnip, peeled and cubed
1/2 medium onion, chopped
1 can drained, rinsed chickpeas (not pictured..*)
2 teaspoons coconut oil, melted
salt & pepper
6 oz plain greek yogurt
1/2-1 teaspoon harissa spice blend (dry)**
1 tablespoon honey
2 teaspoons olive oil
juice from half a lemon 
Pomegranate arils (the fruity seeds)

Preheat oven to 400.

Slice delicate in 1/2 inch slices, and clear out center of each slice with a spoon. Separate and save the seeds (like with pumpkin seeds). 

Toss squash slices, squash seeds, carrots, parsnip, and onion with coconut oil, and spread out on a baking sheet. Sprinkle with a fairly generous amount of salt and pepper (you can also sprinkle on spices here if you'd like. I've tried za'atar and thyme, both were great!).

Bake for 20-25 minutes, until everything is tender. If you want more color on it, stick under the broiler for thirty seconds to a minute (keep an eye on it).

Stir together yogurt, harissa, honey, olive oil, and lemon juice. Add salt to taste.

Serve vegetables hot, topped with yogurt mixture and pomegranate arils.

This is also pretty good cold the next day, or tossed with arugula for a little salad. But, since it's cooked in coconut oil, once it's refrigerated, the coconut oil hardens again. 

*Edit: Aw man! I completely forgot that when I made this before I added 1 can of drained, rinsed chickpeas! I would definitely recommend doing that. 

**I've tried both the spice blend and the paste in this, and prefer the dry spice blend. You can buy it bulk in a lot of places or try this

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