Roasted Harissa Root Vegetables with Koto’la and Toasted Pumpkin Seeds - Edible Marin & Wine Country
ediblemarinandwinecountry.ediblecommunities.com
An entire dish dedicated to big chunks of roasted vegetables
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Skillet
- Serving platter
- Airtight container
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Pepper mill
Ingredients
- ¼ cup roughly chopped fresh thyme leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon harissa
- 1 tablespoon kosher salt
- 1 pound radishes, halved
- 1 pound carrots, peeled and cut into 2- to
- 3 inch diagonal chunks
- 8 ounces parsnips, peeled and cut into
- 2 to 3- inch diagonal chunks
- 2 fennel bulbs, sliced
- 6 whole garlic cloves, skins left on
- ¼ cup pumpkin seeds
- ½ cup crumbled feta-style cheese (like our Koto’la)
- ¼ cup roughly chopped fresh parsley
- Freshly ground black pepper
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