Grits are a Southern staple, but you don’t have to serve them with sausage gravy or shrimp to make them delicious. In this recipe, nutty, creamy, buttery grits pair with a delicious combination of roasted spring vegetables. Middle Eastern harissa paste gives the whole dish a deep, spicy flavor, and a bright, earthy tahini sauce is the perfect finishing touch.
This recipe can easily be made all year long with a combination of seasonal vegetables. In the winter, try cauliflower and broccoli. In the fall, go for sweet potato and parsnip. Whatever you choose, it’s sure to be delicious.
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