Baked Carrots and Cauliflower with Harissa

Ingredients:

• 450 g carrots, cut into 7 cm long sticks.
• 4 cups cauliflower florets
• 5 tbsp. l. olive oil
• 2 cloves garlic, chopped
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp harissa

Preparation:

1. Preheat oven to grill mode.
   
   On a baking sheet, toss carrots and cauliflower with 3 tablespoons of olive oil, season with salt and pepper.
2. Roast in the oven until the carrots are tender and browned, 13 to 15 minutes.
3. In a skillet over medium heat, sauté the garlic in the remaining 2 tablespoons olive oil for 1 minute.
   
   Add coriander and cumin.
4. Remove from heat, add lemon juice and harissa, and stir into the vegetables. Season with salt to taste.