Harissa-roasted sweet potatoes, carrots and green beans

Harissa is probably one of the most versatile seasonings. You can swap in any veg, but the sweet and spicy combination is outsanding. This goes well beside any grilled or roasted anything. In the pic, I show it with roasted salmon.

Harissa is pretty complex; when you use it, don't add much more to it. Just enjoy to smoky, tangy goodness with the best of your favorite veg.

Harissa-Roasted Sweet Potatoes, Carrots and Green Beans

yield: 4 - 5 servings

Ingredients

1 pound sweet potatoes, cut lengthwise into 1/4-inch sticks batons

1 pound carrots: 1/4-inch sticks/batons

1 pound green beans, trimmed with ends snapped off

2 - 3 T harissa paste, (use mild or spicy depending on your preference)

2 T olive oil

½ teaspoon Salt

1 lemon, for finishing

Instructions

Preheat the oven to 425°F (220°C).

Line a baking sheet with foil for easy cleanup (if desired)

Prep the vegetables: Place the cut sweet potatoes, carrots and trimmed green beans on a large baking sheet. Drizzle the olive oil, harissa paste, and salt over the vegetables. Toss thoroughly with your hands until everything is evenly coated. Arrange the vegetables in a single layer.

Place in the oven for 20 to 25 minutes.

Stir halfway through until the carrots are tender and caramelized and the green beans have a light char.

Remove from the oven, squeeze fresh lemon juice on top, and serve warm.