This recipe is dedicated to Tina Trevino We couldn’t imagine a Toluma Farms cookbook without a recipe dedicated to Tina Trevino, the farm’s herd manager from 2019 to 2024. She showed me how to look after the goats and sheep, work in the barn, and build caring connections with each animal in the herd. I am endlessly inspired by her.
The first dish I ever made for Tina was a cassoulet, and her immediate feedback was, “I love the giant carrots, Jessica! More big vegetables, please.” The very next day, I developed this recipe for her—an entire dish dedicated to big chunks of roasted vegetables with layers of flavors and textures that turn something healthy into an incredibly addictive treat.
Roasted Harissa Root Vegetables with Koto’la and Toasted Pumpkin Seeds
Ingredients
- ¼ cup roughly chopped fresh thyme leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon harissa
- 1 tablespoon kosher salt
- 1 pound radishes, halved
- 1 pound carrots, peeled and cut into 2- to
- 3- inch diagonal chunks
- 8 ounces parsnips, peeled and cut into
- 2- to 3- inch diagonal chunks
- 2 fennel bulbs, sliced
- 6 whole garlic cloves, skins left on
- ¼ cup pumpkin seeds
- ½ cup crumbled feta-style cheese (like our Koto’la)
- ¼ cup roughly chopped fresh parsley
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and place a large, unlined baking sheet in the oven to preheat. In a large bowl, mix together the thyme, olive oil, harissa, and salt. Add the radishes, carrots, parsnips, fennel, and garlic and toss to coat.
- Carefully remove the hot baking sheet from the oven and evenly spread the vegetables on the sheet. Avoid crowding and consider using two baking sheets if needed. Roast for 30 to 45 minutes, checking halfway through to toss the vegetables and turn the pan for even roasting.
- Meanwhile, in a small, dry skillet over medium-low heat, toast the pumpkin seeds for about 5 minutes, until lightly browned and fragrant.
- Once the vegetables are out of the oven and the garlic is cool enough to handle, carefully remove the garlic from the skins by squeezing them out. To serve, toss everything together with the garlic and transfer the vegetables to a serving platter. Top with the pumpkin seeds, crumbled cheese, parsley, and pepper and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Makes 6 servings.
Notes
Recipe excerpted from Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery by Tamara Jo Hicks and Jessica Lynn MacLeod, © 2025. Published by Chronicle Books. Photographs © Katie Newburn.
