These Harissa Roasted Vegetables are tossed with a spicy harissa sauce and roasted until tender. Quick and easy to make, they’re ready in about 30 minutes and pair wonderfully with all your favorite main courses!
The Best Harissa Roasted Vegetables
Who said veggies had to be boring? Not in my house! These harissa vegetables burst with savory, spicy flavors that leave even the biggest veggie haters coming back for seconds (and even thirds).
Plus, they come together in minutes with hardly any effort. As a result, I like to make several batches at once. Then, I store them in the fridge and quickly reheat them to serve in bowls, on salads, and as sides throughout the week. You’ll want to add them to everything!
— Ashlea
A Quick Overview of the Ingredients
- Veggies: I use a combination of cauliflower florets, Brussels sprouts, carrots, and red onion, but feel free to use whatever you have on hand. Broccoli and cabbage make great additions.
- Harissa Paste: this is what gives the veggies their bold flavor! Harissa is a red chili paste common in North African and Middle Eastern cooking. It has a rich, spicy, smoky, peppery flavor that is so delicious and elevates whatever it is paired with.
- Oil: I prefer olive oil for this recipe, but avocado oil will also work if that’s what you prefer.
- Salt and Pepper: add more or less to taste. Just don’t skip it, or your veggies will be a little bland!
How to Make Sheet Pan Harissa Roasted Vegetables
- Season. Add all the ingredients to a large bowl, and toss to combine and coat the veggies.
- Roast. Transfer the vegetable mixture to a large sheet pan, and roast until tender, tossing halfway through. Enjoy!
My Top Tips and Tricks
- Use a large sheet pan. Make sure you have enough room to spread the veggies out evenly, leaving a little space between each piece. Work in batches if needed!
- Dry the veggies. Pat the vegetables dry with a paper towel before roasting to help them crisp up as they bake.
- Flip once. Avoid over stirring, or your harissa vegetables won’t achieve the crisp exterior we want.
Serving Suggestions
I typically serve these harissa veggies with lemon rice and harissa meatballs. However, they also pair well as a side dish with main courses like:
- Herby Harissa Marinated Salmon
- Honey Harissa Shrimp Bowls
- Hot Honey Harissa Chicken Bowls
- Whole Roasted Chicken
How to Store and Reheat
- Store: Let the vegetables cool completely. Then, transfer them to an airtight container and store them in the fridge for 3-4 days.
- Reheat: Warm leftovers on a baking sheet in the oven at 375°F just until they’re warmed through. You can also microwave them, but they won’t be as crisp.
- Freezer: Roasted veggies can technically be frozen, but their texture becomes softer when thawed. If you do freeze them, lay the veggies flat on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag for up to 2 months. Reheat directly from frozen at 400°F.
More Delicious Vegetable Recipes
- Sheet Pan Harvest Roasted Vegetables
- Brown Butter Maple Roasted Carrots
- Roasted Garlic Lemon Broccoli
- Broccoli Cheddar Tots
- Roasted Asparagus
- Oven Roasted Cauliflower with Tahini Sauce
I hope you give these Harissa Roasted Vegetables a try! They’re tender, crispy, and so delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Harissa Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Sides
- Method: Roasting
- Cuisine: African Inspired
- Diet: Gluten Free
Description
These Harissa Roasted Vegetables are tossed with a spicy harissa sauce and roasted until tender. Quick and easy to make, they’re ready in about 30 minutes and pair wonderfully with all your favorite main courses!
Ingredients
- 12 oz cauliflower florets
- 12 oz Brussels sprouts, halved or quartered depending on size
- 3 large carrots, peeled and diced into large chunks
- 1 small red onion, diced
- 1 tablespoon harissa paste
- 1/4 cup olive oil
- generous pinch of salt and pepper (plus more to taste)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- To a large mixing bowl, add the harissa paste, olive oil, salt, and pepper. Next, add the vegetables to the mixing bowl and toss until the veggies are well coated.
- Transfer the vegetables to a large sheet pan.
- Roast at 425 for 20-25 minutes until the veggies are tender, tossing halfway through.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sasha Hooper
