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.
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!