Friday, May 9, 2014

Harissa Roast

Clearly I've spent time extolling the virtue of harissa, the Tunisian chili paste that adds lively flavor to just about everything. Tonight it became the unifying element on a jumbled tray bake of sorts. Parsnips and carrots oven roasted in harissa, garbanzo beans sautéed in olive oil and the chili paste until crisp served over brown rice, topped with eggs fried in the same pan to soak up some of the tasty oil, and a peppery arugula salad with tangy lemon vinaigrette to stand up to the strong flavored sides.

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