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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4-6
Ingredients
- 3 tbsp
- Compliments Extra-Virgin Olive Oil
- 45 mL
- 3 tbsp
- harissa paste
- 45 mL
- 2 tbsp
- Compliments Organic Maple Syrup or honey
- 30 mL
- 1 ½ tsp
- Compliments Cumin Seeds, crushed
- 7.5 mL
- ¾ tsp
- salt
- 3.75 mL
- 1 lb
- Compliments Organic Carrots, washed, trimmed and cut into ½ to ¾-inch pieces
- 454 g
- 1 lb
- parsnips, peeled, trimmed and cut into ½ to ¾-inch thick pieces
- 454 g
- 3 tbsp
- chopped cilantro
- 45 mL
- 1 ½ cup
- crumbled Compliments Feta (optional)
- 360 mL
- Pinch of salt
- For zhoug:
- 2
- jalapeno peppers, halved lengthwise and chopped with seeds and membrane removed
- 2
- small cloves garlic, chopped
- ½ tsp
- salt
- 2.5 mL
- 1 cup
- packed Compliments Cilantro leaves and tender stems
- 240 mL
- â…“ cup
- packed parsley leaves
- 80 mL
- ½ tsp
- Compliments Ground Cumin
- 2.5 mL
- ½ tsp
- Compliments Ground Coriander
- 2.5 mL
- ½ cup
- Compliments Extra-Virgin Olive Oil
- 120 mL
- ¼ cup
- freshly squeezed lemon juice
- 60 mL
- For whipped feta:
- 8 oz
- feta
- 259 g
- 2
- cloves of garlic
- 10 g
- 1
- lemon, juiced
- 3 tbsp
- olive oil
- 44 mL
Directions
Step 1
Preheat the oven to 220°C (450°F). In a large bowl, stir together olive oil, harissa paste, maple syrup, cumin and salt until combined. Add carrots and parsnips, stirring to coat. Scrape to a parchment paper-lined baking sheet, spreading evenly and tossing to coat if needed. Roast until caramelized, flipping halfway, 20-25 minutes.
Step 2
To prepare the zhoug, combine jalapenos, garlic and salt in a food processor; pulse to coarsely chop. Add cilantro, parsley, cumin, coriander and whirl until a paste forms. Scrape into a bowl and stir in olive oil and lemon juice.
Step 3
In a clean food processor, add feta, garlic, lemon juice and olive oil. Blend until smooth.
Step 4
On a platter, spoon whipped feta so that it covers the bottom of the plate. Transfer vegetables to a platter; sprinkle with cilantro and feta (if using). Spoon over zhoug.
Tip
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