Roast carrot and fennel with harissa - vegan
Roast carrot and fennel with harissa - vegan

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roast carrot and fennel with harissa - vegan. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Harissa—the North African chile paste that gives this vegetarian dinner its heat—varies greatly from brand to brand. Taste it before you add the vegetables to the marinade, and add more if it strikes you as too tame. For a richer dish, make a fast sauce with mayonnaise whisked with harissa, lemon juice.

Roast carrot and fennel with harissa - vegan is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Roast carrot and fennel with harissa - vegan is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook roast carrot and fennel with harissa - vegan using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roast carrot and fennel with harissa - vegan:
  1. Take For the vegetables
  2. Get 3 carrots, quartered lengthways
  3. Get 1 fennel bulb, sliced into chunks
  4. Prepare 1 tbsp olive oil
  5. Make ready Seasalt and black pepper
  6. Make ready For the dressing
  7. Get 1 tbsp olive oil
  8. Get 1 tbsp rose harissa
  9. Take 1/2 unwaxed lemon - the zest and juice (the lemon i used was pretty big so if you’re using a small one, you may need the whole thing)
  10. Make ready 1 tsp maple syrup (or runny honey if not vegan) if you prefer less heat
  11. Take To serve
  12. Make ready 1 handful flat parsley, roughly chopped
  13. Make ready and fennel fronds or carrot tops, roughly chopped

They're the perfect side to any number of veggies an grains! Spread the yogurt or labneh on the bottom of a shallow bowl and gently lay the warm carrots on top. Drizzle the reserved harissa-honey mixture over the carrots and top with the dukkah. Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.

Steps to make Roast carrot and fennel with harissa - vegan:
  1. Preheat the oven to 200C.
  2. Put the vegetables in a bowl and mix with 1 tbsp oil. Season well. Put on a lined baking tray and roast for 20 mins.
  3. Mix all the dressing ingredients together. Play with the ratios according to your taste.
  4. When the vegetables are ready, top with the parsley and fennel fronds/ carrot tops if using. And drizzle the dressing on top. And enjoy 😋

Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top. The carrots and fennel can be roasted a day ahead of time. Getting started on a plant-based diet or looking to refresh your eating habits? Fennel is similar to celery in looks and texture, but it has a slight licorice, or anise, flavor to it. It's not overwhelming, so don't worry if you're not a It pairs nicely alongside carrots, which take on a sweeter flavor thanks to oven-roasting them.

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