Products used in this recipe
Moroccan Spiced Vegetables with Lemon Ricotta
Yield: 26 Servings (5 oz.)
Yield: 26 Servings (5 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 4 fl. oz. | |
| Harissa paste | 3 oz. | |
| Salt | 2 tsp. | |
| Simplot Simple Goodness™: Cauliflower, IQF 12/2lb | 1 bag | |
| Simplot Simple Goodness™: Brussels Sprouts 12/2lb | 32 oz. | |
| Ricotta cheese | 30 oz. | |
| Lemon zest | 3 Tbsp. | |
| Lemon juice | 4 fl. oz. |
Preparation Instructions:
- Step 1
- In a large bowl, whisk together olive oil, Harissa paste and salt. Add frozen vegetables and toss well to coat evenly. Transfer vegetables to a lined sheet pan, keeping vegetables in a single layer. Roast in a 400*F convection oven 20-25 minutes until lightly charred. Portion into 4 oz. servings. Serve with 1 oz. lemon ricotta.
- Step 2
- Whisk the ricotta, lemon zest and juice together. Serve with roasted vegetables.
