Savor the irresistible harmony of roasted carrots and potatoes, spiced with harissa and paired with succulent plant-based sausages, all brought together by a drizzle of zesty lime-infused herby yogurt—a rustic yet refined dish that promises to delight your palate and warm your soul.

Time to read: 5 mins | Time to make: ~1 hour | Yields: 6 servings

Method

1. Preheat the oven to 425°F(220°C).

2. Wash carrots and potatoes and peel them (unless you washed them really well and want to leave the skin on)

3. Cut vegetables into 1-inch pieces and cut red onion into wedges.

4. Line the baking sheet with parchment paper and add the vegetables. Drizzle with olive oil and add salt and black paper.

5. Cut the top part of the garlic head, add a touch of olive oil, wrap it in foil, and snuggle it between vegetables.

6. Roast for 25 minutes. Meanwhile, chop the sausage on rounds. After 25 minutes, take the vegetable out of the oven, add sausage and harissa, and mix well to distribute harissa evenly.

7. Roast for another 10 minutes, then add chopped almonds and roast for another 10 minutes or until the carrots and potatoes are crisp and the sausages are browned.

8. Meanwhile, make yogurt sauce by combining yogurt, lime zest, lime juice, chopped herbs, and some salt.

9. When veggies and sausage are roasted, remove garlic from the foil squeeze the flesh from the garlic into the tray, and give everything a final toss.

10. To serve, drizzle with herby yogurt and finish with the parsley.

Notes

VEGGIES: Use suggested veg and their amounts or switch for your favorite… maybe beets would be great?

PLANT-BASED SAUSAGE: I used Italian sausage from Trader Joe’s.

HARRISA: Use other flavorful sauces if you wish. You can also use your favorite spices like cumin and cayenne pepper and add an extra tablespoon of olive oil.

Nutrition facts per one serving (~170g):

Energy: 340kcal | Carbs: 40.5 g | Protein: 14.5 g | Fat: 14.8 g