These harissa roasted vegetables are a simple yet flavor-packed dish that brings warmth, spice, and comfort to the table. With just a few minutes of prep and a good roast in the oven, I get tender, caramelized vegetables coated in smoky harissa goodness. They work beautifully as a side, but when I pair them with couscous or another grain, they turn into a satisfying meal on their own.

Why You’ll Love This Recipe

I love this recipe because it feels hearty and special without requiring much effort. The harissa gives the vegetables a bold, smoky, and slightly spicy flavor that transforms a basic tray of roasted veggies into something extraordinary. I can switch up the vegetables based on what I have at home, making it versatile and never boring. I also enjoy serving it in different ways—sometimes with couscous and herby yogurt, other times as a side to roast meats or fish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• sweet potato

• carrot

• onion (sweet or red onion works well)

• red pepper

• eggplant (aubergine)

• harissa paste

• olive oil

Optional for serving:

• couscous with olive oil

• herby yogurt sauce (yogurt, cilantro, parsley, lemon juice, olive oil, salt, pepper, garlic powder)

Directions

1. I start by preheating the oven to 400F (200C).

2. I peel and chop the sweet potato and carrot into bite-sized chunks, keeping the carrot pieces a little smaller since they take longer to cook. I cut the onion into wedges, dice the pepper, and slice the eggplant into larger wedges.

3. On a baking sheet, I toss all the vegetables with a mixture of harissa and olive oil, making sure everything is evenly coated. I spread them out in a single layer.

4. I drizzle a little extra oil on top, especially over the eggplant so it doesn’t dry out.

5. I roast the vegetables for about 40 minutes, turning them halfway through, until they’re tender and lightly browned.

6. While they roast, I prepare the sides if I’m serving them with couscous and herby yogurt.

7. Once everything is ready, I serve the roasted vegetables over couscous and top with yogurt sauce or serve it on the side.

Servings and timing

This recipe makes about 2 servings.

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

Variations

I like changing up the vegetables depending on what’s in season or in my fridge. Root vegetables like parsnips, squash, or beets add sweetness, while broccoli, cauliflower, or Brussels sprouts bring texture. I sometimes add extra harissa if I want more heat, or drizzle tahini sauce instead of yogurt for a different twist.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I spread the vegetables on a baking sheet and warm them in the oven at 350F (175C) until hot. The oven keeps them from getting soggy, but a quick microwave reheat works in a pinch too.

FAQs

Can I make this dish ahead of time?

Yes, I can roast the vegetables in advance and reheat them when needed. They keep their flavor well.

Is this recipe very spicy?

The spice level depends on the harissa I use. Some are mild while others are fiery. I taste the paste first and adjust the amount to suit my preference.

What can I serve with harissa roasted vegetables?

I often serve them with couscous, rice, or quinoa. They also go well as a side to roasted chicken, fish, or lamb.

Can I use homemade harissa instead of store-bought?

Definitely. Homemade harissa works beautifully here and lets me control the spice and flavor balance.

How do I keep the vegetables from getting soggy?

I spread them out in a single layer on the baking sheet so they roast instead of steaming. Giving them space makes them caramelize nicely.

Conclusion

These harissa roasted vegetables are a go-to dish when I want something easy, flavorful, and versatile. With just a handful of ingredients, I get a meal that feels hearty and satisfying, whether I serve it as a side or the star of the plate. I love how adaptable the recipe is, making it a perfect choice for both weeknight dinners and relaxed weekend meals.