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Moroccan Spiced Vegetables with Lemon Ricotta

Healthcare Recipes Spiced Veggie 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.
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