Harissa Roasted Veggies with Whipped Coconut Cream

Harissa Roasted Veggies with Whipped Coconut Cream


  1. Preheat oven to 450 degrees F.
  2. Make your own harissa spice paste.
  3. Combine harissa, olive oil and garlic in a large bowl.
  4. Add carrots and brussels sprouts and toss until evenly coated.
  5. Spread veggies in large casserole dish and cook for 35-45 minutes until brussels sprouts are crisped on the edges and carrots are soft, but not limp.

For Coconut Cream

  1. While veggies are roasting, whip coconut cream in a stand mixer (or using a hand mixer) on high for 15 minutes or until cream becomes thick and aerated.
  2. With a spatula, fold in honey and cloves. Drizzle over roasted veggies. Enjoy!


Health Benefits

Harissa spice paste is mainly composed of a blend of different chili peppers. Chili peppers contain capsaicin which not only gives them their heat but also has anti-inflammatory effects and can also help to boost the metabolism. Carrots have an abundance of vitamin A that promotes healthy skin an eyes, as well as carotenoids that make for a healthy heart. Brussels Sprouts contain antioxidants as well as folate and vitamin C. Both garlic and coconut are antimicrobial in nature and with thus fortify your immune system and fight-off the bad guys.

Knowing how nutrient-dense a side dish like this is makes it taste even that much better! Maybe it’s just me?