This harissa-spiced, oven roasted vegetable salad is a delicious, comforting, and healthy addition to your holiday table. It is a versatile side dish that is nourishing and balancing.
Ingredients
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Peel and chop the beetroot, sweet potato, and onion into bite-sized pieces. Chop the broccoli into bite-sized pieces, too. Arrange these onto a sheet pan lined with aluminum foil.
- Place the olive oil in a bowl. Peel the garlic and grate it into the olive oil. Add the harissa to the olive oil and garlic mixture and mix well.
- Brush this spiced olive oil onto the vegetables or drizzle it onto them and toss the vegetables so they are well coated.
- Bake at 400 degrees for 40 minutes
- While the vegetables roast, boil the eggs to your preference.
- Remove the vegetables from the oven and season with salt and pepper. Then, place them in a bowl or divide among 4 plates.
- Chop the eggs and add them to the roasted veggies or serve on the side.
- Garnish with parsley and chili flakes, and enjoy.
Nutrition
Calories: 254kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 162mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8333IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 1mg
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