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Moroccan Spiced Vegetables with Lemon Ricotta

Healthcare Recipes Spiced Veggie Ricotta
Yield: 26 Servings (5 oz)

Yield: Model.Yield

4 fl. oz. Olive oil
3 oz. Harissa paste
2 tsp. Salt
1 bag Simplot Simple Goodness™: Cauliflower, IQF 12/32oz
32 oz. Simplot Simple Goodness™: Brussels Sprouts 12/32oz
30 oz. Ricotta cheese
3 Tbsp. Lemon zest
4 fl. oz. Lemon juice
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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