Break out the harissa, the yellow squash and turnips. In this easy sheet-pan recipe, vegetables get the umami makeover they deserve. Serve with whole-grain couscous, or stuff in a pita.
Ingredients
- 1 zucchini or yellow squash, sliced lengthwise into strips or in planks
- Coarse or kosher salt
- 1 large onion, sliced
- 1 red pepper, sliced into strips
- 3 carrots, sliced lengthwise into strips
- 2 stalks celery, sliced lengthwise into strips
- 8 ounces Asian turnips, quartered (or halved, if small)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon harissa or your favorite chili sauce
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- Pinch of sea salt
- 1 bunch cilantro, chopped fine
About this recipe
Serves 4
Instructions
Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet or roasting pan, or line it with a Silpat or sheet of parchment. Place squash in a colander or strainer. Sprinkle generously with coarse salt to draw out the water. Let the squash sit while you prepare the other vegetables, then rinse well, drain and gently blot dry.
Place all vegetables in a large bowl. Add the minced garlic. Set aside. In a small bowl, mix together olive oil, tomato paste, harissa, cumin and lemon juice. Stir until it forms a thick, smooth sauce. Pour over vegetables. Mix gently to coat. Spread vegetables on the baking sheet or roasting pan and roast for 30 minutes, giving vegetables a stir halfway through. They’re done when tender and tips are dark and roasty-looking. Sprinkle with sea salt to taste and garnish with chopped cilantro.
