{Nourish} 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
  1. Pre-heat oven to 400.
  2. Combine harissa, oil, lemon, honey and oregano in a small bowl.
  3. Toss the dressing with the root vegetables and beans.  Season with salt and pepper
  4. Arrange vegetables on a baking sheet in a single layer.
  5. Roast for 30-40 minutes, stirring every 15.
  6. Garnish with pomegranate seeds

Kale Chips

  • 1 bunch of lacinato kale, washed and dried for at least one hour, cut into bit size chips
  • 1 tbsp olive oil
  • sea salt
  1. Pre-heat over to 300.  Combine the kale, oil and sea salt in a bowl
  2. Arrange kale on a baking dish in a single layer.
  3. Bake for 15-20 minutes or until kale dry and crunchy.

Katie Cavuto MS RD


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