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Close-up of vibrant Harissa Roasted Veggies, showcasing the colorful and spicy dish.

Best Harissa Roasted Vegetables

These Harissa Roasted Vegetables are a vibrant and spicy side dish that's both healthy and incredibly delicious. Tender-crisp vegetables are tossed with a fiery harissa marinade, creating a flavor explosion with smoky depth and an irresistible kick. This recipe transforms ordinary vegetables into a new favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 1 zucchini, cut into 1-inch pieces
  • 1 eggplant, cut into 1-inch pieces
  • 1 head of broccoli, cut into florets
  • 3 tablespoons harissa paste store-bought or homemade
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Fresh cilantro or parsley, chopped optional
  • Sesame seeds optional
  • Lemon wedges optional

Equipment

  • Large bowl
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • cutting board
  • Chef's knife
  • vegetable peeler
  • Garlic press (optional)
  • baking sheets
  • Parchment paper (optional)
  • Serving dish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop all the vegetables according to the ingredient list. Keep the pieces relatively uniform in size so they cook evenly.
  3. In a large bowl, combine all the chopped vegetables.
  4. In a small bowl, whisk together the harissa paste, olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and pepper until well combined.
  5. Pour the harissa marinade over the vegetables in the large bowl.
  6. Toss the vegetables thoroughly to ensure they are evenly coated with the marinade.
  7. Spread the vegetables in a single layer on a large baking sheet. Use two baking sheets if necessary to avoid overcrowding.
  8. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized, flipping the vegetables halfway through for even cooking.
  9. Remove the roasted vegetables from the oven and transfer them to a serving dish.
  10. Garnish with fresh cilantro or parsley, sesame seeds, and a squeeze of lemon juice, if desired.
  11. Serve immediately and enjoy!

Notes

Don't overcrowd the pan to avoid steaming the vegetables. Cut veggies evenly for uniform cooking. Use good quality harissa paste for best flavor. Adjust seasonings to your liking. For easier cleanup, line your baking sheet with parchment paper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a skillet over medium heat. Consider adding sweet potatoes, chickpeas, or other vegetables like Brussels sprouts, butternut squash, or parsnips. Drizzle with maple syrup or honey during the last few minutes of roasting for a sweet and spicy flavor.