Healthy Bites: Harissa Roasted Roots, Kale Chips
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This meatless dish is screaming with flavor and loads of good for you ingredients…squash, sweet potatoes, turnips, parsnips, chickpeas, kale, pomegranate seeds…yum. Eat the roots as a side or a meal. The kale chips add crunch to the dish and second as a satisfying snack. Harissa is an African chili paste that can be purchased at whole foods (in the refrigerator section). Do you use harissa? If so, how?
Harissa Roasted Root Vegetables
- 2 tbsp Harissa
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp fresh oregano, chopped
- 1 carrot, scrubbed and cut into 2 inch coins
- 2 parsnips, scrubbed and cut into 2 inch coins
- 2 cups of peeled and cubed butternut squash
- 1 large sweet potato, peeled and cubed
- 1 turnip, peeled and cubed
- 1 rutabaga, peeled and cubed
- 1 can of chickpea, rinsed and drained
- salt and pepper
- 3/4 cup pomegranate seeds
- Pre-heat oven to 400.
- Combine harissa, oil, lemon, honey and oregano in a small bowl.
- Toss the dressing with the root vegetables and beans. Season with salt and pepper
- Arrange vegetables on a baking sheet in a single layer.
- Roast for 30-40 minutes, stirring every 15.
- Garnish with pomegranate seeds
- 1 bunch of lacinato kale, washed and dried for at least one hour, cut into bit size chips
- 1 tbsp olive oil
- sea salt
- Pre-heat over to 300. Combine the kale, oil and sea salt in a bowl
- Arrange kale on a baking dish in a single layer.
- Bake for 15-20 minutes or until kale dry and crunchy.
Katie Cavuto MS RD