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Spicy Cauliflower and Carrots

Scott Phillips

Servings: 4

It’s amazing how much flavor a dab of spicy harissa paste will do for these simple roasted winter vegetables.


  • 12 small peeled carrots
  • 1/2 small head of cauliflower, broken into florets
  • 1 Tbs. harissa paste
  • 1 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. toasted sliced almonds
  • Fresh mint leaves, torn

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 115
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 2


  • In a large bowl, combine the carrots, cauliflower, harissa, and oil and toss to coat. Season to taste with a large pinch of salt and a few grinds of pepper.
  • Spread on a large rimmed baking sheet, and roast in a 400°F oven until tender and browned, 25 to 27 minutes, tossing once halfway through cooking. Serve topped with the almonds and mint.


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