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Recipe by Chanie Nayman

Lemon-Harissa Green Vegetable Trio

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Lemon-Harissa Green Vegetable Trio
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan - Low Carb - Keto

This combo is my new favorite. It feels like a step up from weekday green beans — and all I can say is that it’s a good thing I made two trays because one was fully gone before Shabbos!

Ingredients

Salad

  • 1 (8-oz./225-g.) package fresh snap peas

  • 1 (12-oz./340-g.) package fresh string beans

  • 1 bunch asparagus (see note)

  • 4–5 radishes, thinly sliced (optional)

Dressing

Directions

Prepare the Green Vegetable Trio

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

Slice snap peas, string beans, and asparagus on a diagonal (see note). Spread out all vegetables onto two baking sheets.

3.

To prepare dressing, combine all dressing ingredients except for the zest of one lemon. Drizzle dressing over both baking sheets.

4.

Roast for 10 minutes. Just before serving, garnish with remaining zest.

Tips:

Harissa can be subbed with another hot sauce of your choice, but be aware of varying levels of heat in each sauce.

Notes:

Cutting on a diagonal is not only for aesthetic purposes. Cutting on a diagonal allows heat to penetrate the stem of the vegetable, and you will be able to cook it for less time, allowing for a firmer bite.   Editor’s note: To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. The easiest way to remove these side leaves is to peel the entire asparagus (make sure to get thick ones!).  

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

asparagus Chanie Nayman green beans greenbeans harissa kosher keto lemons roasted vegetables Shabbos snap peas string beans vegetables veggies
Lemon-Harissa Green Vegetable Trio

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