The term “tapas” refers to small delectable portions of any kind of Spanish cuisine, served either cold or hot. Tapas can be simple in preparation but sumptuous in presentation, and really shine when they are complementary with flavorful vegetables, humble grains, and hearty proteins. While this week’s recipe isn’t a traditionally Spanish recipe, it is a versatile and inspired dish that combines briny Spanish olives with spicy North African harissa paste along with rich roasted root vegetables, and can be served as a small plate or main dish. Lemony black lentils and nutty tempeh were served as the main protein with mine, but any fish or red meat would work well too. This particular spicy harissa paste was a cheap and lucky find at Trader Joe’s but the Mina brand also offers a milder and sweeter version that is available at grocery stores. Altogether, this was an amazingly simple and unforgettable one-sheet-wonder that has already been repeated quite a few times in our household.
- 1 fennel bulb, sliced
- 4 carrots, peeled and sliced into long rectangles
- 1-2 lbs baby potatoes
- 1-2 TB Trader Joe’s harissa paste (it’s spicy, so flavor to taste)
- 1/2 cup green olives with pimento and 1 TB olive brine
- 3 TB olive oil
- Juice of 1/2 lemon
- Salt and pepper
Preheat oven to 400 degrees F. Add sliced fennel, carrots and whole baby potatoes on large baking sheet and toss to coat with olive oil. Roast for 15 minutes then remove carrots and fennel and place in large serving bowl. Continue roasting potatoes for additional 15-20 minutes. When done, add roasted potatoes and green olives to the serving bowl then coat with harissa paste, olive brine and squeezed lemon juice. Season to taste with salt and pepper, and serve warm.