Roasted Spring Vegetables, Three Ways

Nothing could be prettier than a plate of pastel fresh Spring vegetables roasted up and served with three different options: Rose Harissa, Honey or Feta. It doesn't get easier or more tasty and versatile than this dish!

Course Side Dish

Cuisine American, Canadian

Keyword asparagus, carrots, feta, honey, rose harissa, spring vegetables

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Ingredients

1 1/2 lbs of fresh Spring vegetables: carrots asparagus, shallots, scallions, snap peas, broccolini, radishes, cauliflower etc. Use what strikes your fancy and what is at the market (or 675 grams)
3 tbsp butter divided
1 tbsp olive oil
salt and pepper
1/2 tsp Rose Harissa or to taste (powder or paste)
1-2 tbsp runny honey
1/4 cup of Feta Cheese crumbled

Instructions

Preheat the oven to 425F
Prep the vegetables by washing, drying, peeling and cutting the larger ones into smaller pieces. You want them all relatively bite sized.
Prep a pot and steamer basket, by filling the pot with about 1 1/2 inches of cold water. Bring the water to a rolling boil.
While waiting for the water to come to a boil, divide the vegetables into two piles: thicker, firmer vegetable pieces in one pile (including any halved or quartered root vegetables, asparagus stems etc) The pile of more delicate veggies would include the asparagus tips, snap peas, scallions, broccolini etc)
Once the water is boiling, lay out in one layer the firmer vegetable pieces. Cover and steam for two minutes.
After two minutes, lay out the rest of the more delicate vegetables on top. Cover the pot again and continue steaming for another 3 minutes.
Remove from the heat and spread the vegetables out in one layer on a baking sheet (use a second sheet if necessary to keep the vegetables in one layer without crowding)
Sprinkle generously with salt and pepper, and toss with 1 tbsp each of butter and oil. Spread them out again and place in the oven.
Roast for 8 to 10 minutes depending on your oven and the vegetables. Check with a sharp knife after 7 minutes. Pierce the thickest part of the broccolini stem or carrot.
If needed, roast some more. If you want a bit of char, move the sheet(s) close to the broiler element and broil till gently browned. I actually like spring vegetables without a char, but you do you!
Transfer the vegetables to a serving bowl. Toss with the remaining butter, and more salt and pepper to taste (taste a veggie piece so that you know) and the rose harissa. Serve.
If you are using a rose harissa paste instead of a powder, melt the butter and combine the two to drizzle over the vegetables
Feel free to drizzle the vegetables with runny honey at this point.
Feel free to crumble the feta cheese over everything after the honey.

Recipe Notes

You can swap out the vegetables with autumn veggies if so desired. You may need to adjust steaming and roasting time.
Play with different seasonings. Instead of rose harissa, try freshly chopped thyme or dill, or even chopped mint. In the autumn switch to chopped fresh sage, rosemary and parsley.
Try using goat cheese, ricotta, mini bocconcini balls instead of feta if you so desire.