Roasted Cauliflower, Potatoes and Brussel Sprouts with Harissa, Yogurt, and Toasted Almonds

Serves 4

Ingredients:

2 Tbl harissa paste or sauce

1½ tsp fine sea salt, divided, plus more to taste

½ tsp freshly ground black pepper, plus more as needed

1 Tbl Rougarou spice blend

5 Tbl Garlic Jalapeno extra-virgin olive oil, divided, plus more as needed

1 large head of cauliflower (about 2 pounds), trimmed and cut into bite-size pieces

1½ lbs Yukon Gold potatoes, cut into 1-inch chunks

8 oz Brussel sprouts, halved

2 leeks, white and light green parts, halved lengthwise and thinly sliced into half moons

½ tsp finely grated lemon zest (from ½ lemon)

Yogurt and Tahini dressing (recipe following)

1 cup mixed soft fresh herbs, such as dill, parsley, mint, or cilantro, torn

½ cup coarsely chopped toasted, salted almonds

 Directions:

Heat the oven to 450°F.

In a large bowl, whisk together the harissa, 1¼ tsp of the salt, pepper, blend, and 4 Tbl of the oil. Add the cauliflower, Brussel sprouts and potatoes and toss to combine.

In a medium bowl, mix together the leeks, lemon zest, the remaining ¼ tsp salt, and the remaining 1 Tbl oil.

On a large rimmed sheet pan, arrange the cauliflower, Brussels sprouts and potatoes in a single layer. Roast for 20 minutes. Stir the vegetables and scatter the leeks over them.

Reduce the oven temperature to 425°F. Continue to roast until the potatoes are cooked through and everything is golden and slightly crisped, 15 to 20 minutes longer. Spoon the yogurt sauce over the vegetables on the sheet. Then scatter the herbs and almonds over everything.

Yogurt and Tahini dressing

Ingredients:

⅓ cup tahini paste

⅔ cup yogurt (you can use low fat or fat free)

3 Tbl lemon juice

2 garlic cloves, minced

½ tsp salt

¼ cup water

Directions:

Whisk together all ingredients minus water in a small bowl. Add water, one Tbl at a time, until sauce loosens and becomes pourable.