Harissa Roasted Squash, Sweet Potato & Onions
An easy traybake spiced with warming Harissa. Perfect for a Christmas side-dish or a main dish at any other time.
Servings: 6
Ingredients
- 1 medium butternut squash
- 3 medium sweet potatoes
- 1 head garlic
- 2 large red onions
- 2 teaspoon harissa
- 2 teaspoon fresh rosemary
- 2 tablespoon olive oil
- salt & pepper
- 4-5 tablespoon pomegranate seeds about ½ pomegranate
Instructions
- Peel & cut into 3cm cubes the sweet potatoes and squash
- Chop the onions into large wedges (about 6 per onion)
- Separate the garlic cloves from their head, but don't peel!
- Preheat the oven to 200C/Gas Mark 5
- Mix the vegetables with the oil & harissa & fresh rosemary in a large roasting tin.
- Put in the oven to roast for around 25 mins. Turning once or twice so all the vegetables are soft on the inside & caramelised on the outside.
- If you have loads of other dishes going in & out of the oven, this can happily sit at the bottom of it keeping warm without much trouble. Cover it over with some foil if you think it might dry out.
- Season to taste & serve with a few extra fresh sprigs of rosemary and a good sprinkle of pomegranate seeds.