Description
This Easy Oven Roasted Vegetable Salad with Egg combines the natural sweetness of roasted beetroot, sweet potato, broccoli, and onion with a flavorful harissa-spiced olive oil. Topped with protein-rich boiled eggs and optional chili flakes and parsley garnish, this wholesome salad is perfect for a nutritious and satisfying meal.
Ingredients
Scale
Vegetables
- 1 beetroot, peeled and chopped
- 1 cup broccoli florets, chopped
- 1 sweet potato, peeled and chopped
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and grated
Seasoning and Garnish
- 4 tbsp olive oil
- 1.5 tbsp Harissa
- Salt and pepper, to taste
- Chili flakes (optional)
- Fresh parsley, chopped (optional)
Protein
- 2 boiled eggs
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: Peel and chop the beetroot, sweet potato, and onion into bite-sized pieces. Chop the broccoli into similar sizes. Arrange all the vegetables evenly on a baking sheet lined with aluminum foil.
- Make Harissa Olive Oil: In a bowl, combine the olive oil with grated garlic and harissa paste. Mix well to create a flavorful, spicy oil mixture.
- Coat Vegetables: Brush or drizzle the harissa olive oil over the arranged vegetables. Toss them gently to ensure all pieces are well coated with the spicy mixture.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 40 minutes, until tender and caramelized at the edges.
- Boil Eggs: While the vegetables roast, boil the eggs to your preferred doneness (about 7-9 minutes for hard-boiled).
- Season Roasted Vegetables: Remove the roasted vegetables from the oven, season with salt and pepper, and transfer them to a serving bowl or divide among four plates.
- Add Eggs: Chop the boiled eggs and add them to the roasted vegetable salad or serve on the side.
- Garnish and Serve: Garnish with chopped parsley and chili flakes if desired, then serve immediately and enjoy your wholesome roasted vegetable salad.
Notes
- Adjust harissa quantity for preferred spice level.
- Be sure to cut vegetables into similar-sized pieces for even roasting.
- Use fresh garlic for best flavor; substitute with garlic powder if unavailable.
- Try adding other vegetables like carrots or bell peppers for variety.
- Boiled eggs can be cooked earlier and stored in the fridge for convenience.
- This salad is best enjoyed warm but can also be served at room temperature.
