Cooking time: 45 minutes

Serves 6

What You Need:

• 1 large golden beet, cut into bite sized pieces
• 2 parsnips, cut into bite sized pieces
• 3-5 carrots of various colors, cut into bite sized pieces
• 1 large red beet, cut into bite sized pieces
• Olive oil
• Salt
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 2 oranges, peeled and sliced
• 3 sprigs of rosemary, woody stalk removed, minced
• ½ cup pistachios, chopped
• Goat cheese, crumbled

How to Make it:

1. Preheat your oven to 375. Toss the veggies, separately, with a drizzle of oil, and a pinch of salt. For the red vegetables, add a squeeze of Harissa to the olive oil
2. Spread the vegetables, in separate groups, on a baking sheet lined with parchment paper, making sure to keep them in one even layer
3. Roast the vegetables for about 30-35 minutes, until tender all the way through
4. Meanwhile, in a small pan over medium heat, toast the pistachios for about 2 minutes. Then add about a tbsp of olive oil to the pan, the minced rosemary and a pinch of salt. Sauté for a few minutes, stirring constantly to avoid burning the nuts
5. Squeeze about ¼ pouch of the Harissa on a serving platter, then lay the orange slices and the vegetables down in a decorative pattern. Top with the goat cheese and the pistachio-rosemary crisp