Do you have some carrots, leeks, or cauliflower taking up space in your fridge and don't know what to do with them? Try this easy sheet pan recipe, with bright Moroccan flavors to spice up your weeknight meals or weekend dinner parties and use up those end of season winter vegetables!
Ingredients
1 bunch carrots (peeled, cut into sticks or left whole if small)
1 small head cauliflower (cut into florets)
2 leeks (white & light green parts, cleaned and sliced into 1” pieces)
3 tbsp olive oil
2–3 tbsp harissa (adjust to heat preference)
1 tbsp honey (or maple syrup)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
Salt & black pepper to taste
Zest + juice of ½ lemon
- Toppings
½ cup Greek yogurt or labneh
Fresh herbs (parsley, cilantro, or mint)
Toasted almonds or pistachios
Crumbled feta
Method
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together:
- olive oil
- harissa
- honey
- cumin, paprika, coriander
- salt & pepper - Add carrots, cauliflower, and leeks. Toss well so everything is coated.
- Spread vegetables on a sheet tray in a thin layer.
- Roast for 25–35 minutes, turning once halfway through, until carrots are tender, cauliflower is caramelized, and leeks are slightly crisp at the edges.
- Remove from oven and immediately toss with the lemon zest and fresh lemon juice. Taste and adjust salt or acidity.
- Spread yogurt/labneh on a platter (if using), pile vegetables on top, and finish with labneh, fresh herbs, nuts, and feta.
Pro Tips
- For deeper flavor, let the vegetables sit in the harissa marinade 15–30 minutes before roasting.
- Add a splash of vinegar (sherry or red wine) at the end for extra brightness.
- Finish with a drizzle of good olive oil for richness.