Baby Root Vegetables with Harissa Spiced Yoghurt

Using Alexandra’s Harissa
Ingredients:
Vegetables
1 bunch baby carrots
1 bunch beetroot
3 parsnips
Handful of almonds, roughly chopped
2 Tbsp coconut oil, melted with 1 Tbsp honey
Harissa Dressing
3/4 cup natural unsweetened yoghurt
Juice of 1 lemon
1 Tbsp Alexandra's Harissa
1 Tbsp olive oil
Fresh herbs (optional)
Method:
Preheat oven to 200 degrees C
Cut the carrots and parsnips in quarters or halves lengthways, and the beetroot into quarters
Place in a roasting dish and sprinkle over the almonds
Drizzle with the coconut oil and honey mixture
Season to taste with salt and pepper
Roast for about 30-35 minutes until slightly crisp but cooked through
For the dressing, whisk all ingredients together in a small bowl and season to taste
Serve alongside or drizzle on top of the vegetables, and garnish with herbs