Lemon-Harissa Green Vegetable Trio

 
  • Cooking and Prep: 20 m
  • Serves: 4
  • No Allergens

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 (11)

Salad

Dressing

Start Cooking

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.

Note:

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!).

 

Tip:

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

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger



 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
For the latest and trendiest recipes!
BACK TO TOP