Eggplant, Tempeh and Root Vegetables with Harissa Glaze
Harissa adds a kick of flavor to this quick, easy vegetarian sheet pan meal.
Course: Main Course, one pan
Cuisine: American, Tunisian
Keyword: harissa glaze, one pan, sheet pan, tempeh, weeknight dinner
Servings: 6servings of 1.5 cups each
Author: Kiki Simpson, Healthy Sexy Kitchen
3tbspOlive oilextra virgin
2tbsphoneylocal, if possible
1/2teaspoonred pepper flakesoptional
1/3cupfresh orange juicejuice of 1 large orange
1lb.eggplantdiced into 1/2-inch pieces
3mediumcarrotscut into 1/2 to 1-inch pieces
2smallYukon Gold potatoesor 1 large
1/4cuppine nutsabout 2 ounces
Preheat oven to 400 degrees F (205 C). Combine harissa paste, oil, honey, salt, orange juice and zest, and chili pepper (if using) in a large bowl. Add tempeh and root vegetables (not eggplant); toss to coat. Arrange on a large rimmed baking sheet; reserve some harissa mixture in the bowl.
Bake 10-12 minutes; remove from oven. Add eggplant and onions to reserved harissa mixture in bowl; toss to coat. Arrange eggplant mixture around tempeh and root vegetables on baking sheet. Return to oven, and bake at 400°F until tender and lightly browned, about 25 minutes. Stir in lime juice.
Transfer to a platter; sprinkle with herbs and nuts. Serve immediately. Include some fluffy quinoa, brown rice or Naan bread if you do the carb thing!
Feel free to substitute any vegetables you have on hand that you like to roast.You can also substitute slivered almonds or pistachios ( or even pumpkin seeds) for the pine nuts and parsley for the cilantro.This recipe can be made vegan by substituting maple syrup for the honey.This recipe is gluten-free, dairy free and can easily be made vegan (see above) and nut-free by just replacing nuts with seed of choice.