Recipe: Harissa Roasted Veggies with Yogurt Sauce

Harissa Roasted Veggies with Yogurt Sauce- Recipe and Photo by Linsey Sowa

Harissa Roasted Veggies with Yogurt Sauce by Linsey Sowa, adapted from Harissa Chicken with Leeks, Potatoes, and Yogurt in Dinner: Changing the Game by Melissa Clark)

Note: This recipe calls for Harissa Paste, the concentrated form found in tube at specialty food shops. Harissa is available as a dry powder/ spice as well as in jar in the form of a sauce. Surely the spice version and jarred sauce could be used here- however you will want to adjust the amount of oil listed in the recipe to compensate.

  • 1.5 pounds Cauliflower Florets
  • 1.5 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
  • 4 teaspoons Salt
  • 1 teaspoon black pepper
  • 3 tablespoons Harissa paste concentrate (* see note)
  • 5 tablespoons extra-virgin olive oil
  • 2 medium sized leeks (trim off top tips and root) halved lengthwise, clean thoroughly, then slice into thin half moons
  • Zest one large lemon (reserve the juice for the yogurt)
  • 1/3 cup of plain full fat Greek yogurt
  • 1 clove garlic- grated or ground into a paste
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro leaves (no woody stems!)


  1. Preheat your oven to 425 degrees Fahrenheit
  2. Combine the potato and cauliflower in a large bowl, and season with 3 teaspoons of salt, 1/2 teaspoon of black pepper, and tablespoons olive oil. Toss the mixture to coat the vegetables completely, then spread them onto a rimmed baking sheet. (Be sure they are spread in one layer, and do your best to not to crowd the tray, use a second one if there is not adequate space!) Roast the potato and cauliflower for 20 minutes.
  3. While the potatoes and cauliflower are roasting, combine the leeks, 1/2 teaspoon salt, lemon zest and 1 Tablespoon of olive oil in a medium bowl. Toss the leeks to coat them completely with the mixture.
  4. After the initial 20-minute roasting, toss the vegetables lightly and then add the leeks. Roast these for another 15- 20 minutes, or until the potatoes are fork tender.
  5. While the veg are roasting prepare the yogurt in a small bowl, with the juice reserved from the zested lemon, garlic, and the remaining salt and pepper.
  6. Once the vegetables are cooked, drizzle them with the yogurt sauce, sprinkle them with the mixture of parsley and cilantro and serve.

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