“Did you put this in the fridge on purpose,” my husband asked with a laugh. He was holding a plate containing 3 bites of an English muffin with homemade pecan butter and 2 oxidized apple slices.
“Yes, Logan had a late night snack and didn’t finish it all. I told him he could eat it today before making another snack.”
Did he? Without even asking. At this point, my son knows that to me, wasting food is like answering an unexpected knock at the door. (Something I try to avoid at all costs.) My husband once found me hiding behind our kitchen island from a very kind neighbor who also happens to be a long talker.
Moving on, and in all seriousness: I recognize that we are lucky to have more than enough to eat. With that, I believe, comes the responsibility to utilize everything we buy and share our good fortune with others. And along with fulfilling that responsibility, I actually enjoy the forced creativity that transpires when I stand in front of the fridge and ask myself
Which brings us to Harissa Spiced Roasted Vegetables (featuring cauliflower, zucchini, leeks, garlic, and mushrooms). As I surveyed the vegetables leftover in my fridge the day after Christmas, I knew these five all stars would work well together roasted in the oven. What I didn’t know was how amazing they would taste with both harissa and herbs de provence. I simply had a hunch and decided to go with it. And I’m so glad I did! Not only are these harissa spiced roasted vegetables incredible, but they also make this mouth-watering Vegetable and Baked Egg Breakfast Skillet a leftover must.
Do all of your attempts to utilize leftover ingredients work well?
Hahaha! I once tried to re-purpose leftover canned sardines in a marinara (I was in my 20’s) and, surprise, surprise, it tasted like it belonged in the trash. My husband still enjoys reminding me of my infamous “sardine spaghetti.” (Though he finished his bowl, which is one of the many reasons I said YES.)
What does harissa taste like?
Harissa is a north African spice usually made of hot chili peppers, paprika, coriander, garlic, and caraway. It’s a great spice for adding a bit of heat and smoky flavor to a dish, and you can find it in most major grocery stores. While it comes in both a paste and dry seasoning, for this dish, I like the blend in Spicely’s dry Harissa seasoning (which you can also find at most Whole Foods’).
What does herbs de provence taste like?
Herbs de provence is one of the most widely used spice blends out there, and for good reason. It typically contains a blend of thyme, rosemary, marjoram, oregano, and lavender. It adds a deliciously herbed flavor to any dish. For this recipe, I use Spicely’s herbs de provence blend, but you can also make your own with this recipe.
How long will the Harissa Spiced Roasted Vegetables last in the fridge?
My max on cooked vegetables in the fridge is 5 days, though some sources say up to 7.
What can I do with leftover Harissa Spiced Roasted Vegetables?
Make this delicious Vegetable and Baked Egg Breakfast Skillet!
Harissa Spiced Roasted Vegetables
- 1 head cauliflower, sliced into small "steaks" (see image)
- 6 ounces mushrooms (button or white cremini), sliced
- 1 zucchini, sliced into 1/4" rounds
- 1 leek, whites only, sliced into 1/4" rounds
- 2 tablespoons fresh parsley
- 3 tablespoons extra virgin olive oil
- 3 tablespoons ghee or butter, melted
- 1/4 teaspoon dry harissa seasoning (see link in blog above)
- 1/2 teaspoon herbs de provence (see link in blog above)
- 3 sprigs fresh thyme stems
- 2 cloves garlic, sliced thin
- sea salt (to taste)
- Preheat oven to 425F. Layer baking sheet with parchment paper. Spread 1.5 tablespoons of olive oil on parchment paper using fingers or pastry brush to coat paper well.
- Layer chopped vegetables on top of parchment paper. Drizzle remaining olive oil and melted butter on top of vegetables, then sprinkle with harissa, herbs de provence, and sea salt to taste. Mix gently with hands to coat vegetables with oils and seasonings. Lay thyme sprigs on top of vegetables.
- Bake at 425F for 30 minutes, stirring (very gently) halfway through. Remove from oven, discard thyme sprigs, and transfer to serving platter.
Need an idea for leftovers?
Check out this deliciously savory Vegetable and Baked Egg Breakfast Skillet!