Harissa roasted vegetables are a delicious way to eat more veggies during the week! Serve them with with your favorite main course, or as a snack with some homemade tahini.
Roasted vegetables
One of my absolute favorite meal preps to have around is a big sheet pan of roasted vegetables. It’s an easy way to make sure your veggies don’t go to waste in the fridge. Plus they can be paired with nearly every main dish during the week!
These harissa roasted veggies pack in delicious spicy flavor, and are tossed in the oven until they’re perfectly tender.
Roasted sheet pan veggies are truly the easiest way to eat more vegetables during the week.
I love serving them with a simple homemade tahini sauce, and snacking on them throughout the day when I want something savory.
Pair them with some chicken or fish, serve them in a taco, or toss them in a fall inspired grain bowl. There are so many ways to enjoy these vegetables- you can’t go wrong!
The perfect sheet pan veggies
Here are a few tips to perfecting these sheet pan veggies:
- Use a large baking sheet– if your veggies are piling over each other, that means your pan is too small and will take much longer to cook through. If needed, you can split the veggies onto two pans to make sure the vegetables cook evenly.
- Toss your vegetables halfway through– halfway into baking time, make sure to remove the pan from the oven and give the veggies a good toss
- Broil to finish– I like to finish off the cooking process with a 4 minute broil, to add a nice crisp to the top of the veggies
- Let the pan sit in the oven after its been shut off or another 20 minutes- I prefer my veggies cut slightly chunky, so I like to leave them in the closed oven for another 20 minutes after baking time for ideal texture. The smaller your vegetables are cut, the shorter baking time is needed.
Roasted veggies are a simple side dish to prep for the week, and can be served in so many ways. I can’t wait for you guys to try them!
What to serve with your harissa roasted vegetables:
BBQ Spiced Salmon
Lemon Pasta with Roasted Asparagus
Lemon Butter Fish
Crumbled Tofu Tacos with Kale Slaw
Harissa Roasted Vegetables
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 medium sweet potatoes, cut into cubes or halves
- 1 red onion, sliced into thick strips
- 5-6 carrots, peeled and chopped into 1″ pieces
- 1/4 cup olive oil
- 2 tbsp of harissa (hot chili pepper paste)
- 1 tsp of salt, plus more to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
Directions
- Preheat the oven to 400 F
- Add the chopped veggies to a large sheet pan.
- In a small bowl, mix together the olive oil and harissa. Pour the mixture over the vegetables and toss them together with your hands to fully coat them.
- Mix together the spices in a small bowl, and sprinkle them over the vegetables. Toss together again to fully coat.
- Bake for 1 hour, flipping halfway through. You can broil the veggies for 2-3 minutes on high to crisp the tops- make sure to rotate the pan halfway. **Baking times may vary depending on your oven and size of your baking sheet. I like to leave my tray in the oven after I turned it off for an additional 20 minutes for best texture.
- Adjust salt if needed and serve with your favorite main dish!
Made almost directly according to recipe but used carrots, cauliflower, onions and tomatoes for my adult children and and SO. They LOVED it! Paired with zaatar salmon and shrimp and and assortment of middle eastern dips and pita. It was a hit all around!
I only have powdered harissa seasoning.
How much should I use to equal to your 2 Tbsp. of harissa paste?
Can’t wait to try your recipe!
I also have only powder, what I tend to do is mix equal parts of powder and olive oil. So if it says 2 tablespoons harissa paste, I use 1 tablespoon powder at 1 tablespoon oil. Thus far has worked out great!
Made this recipe as a side dish and my boyfriend said he could eat it EVERYDAY! So good!
I’m so glad you enjoyed it!