Sheet Pan Harissa-Spiced Roasted Vegetables
An assortment of vegetables roasted on a sheet pan with a smoky, spicy harissa glaze that brings warmth and depth to this colorful side dish. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium, sliced into half-moons zucchini, medium, cut into wedges red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, peeled and cut into 1-inch pieces carrots
- 1 large, cut into 1-inch chunks red bell pepper
- 2 medium, sliced into half-moons zucchini
- 1 medium, cut into wedges red onion
- 4 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Step 2: In a large bowl, combine 3 peeled and 1-inch chopped carrots, 1 large red bell pepper cut into 1-inch chunks, 2 medium sliced zucchini half-moons, and 1 medium cut red onion wedges.
- Step 3: In a small bowl, whisk together 4 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
- Step 4: Pour the harissa mixture over the vegetables and toss thoroughly to coat every piece evenly.
- Step 5: Spread the vegetables in a single layer on the prepared sheet pan and roast for 25 minutes, stirring halfway, until tender and edges are slightly charred.
- Step 6: Remove from oven and drizzle with 1 tbsp fresh lemon juice, tossing gently before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Harissa-Spiced Roasted Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Harissa-Spiced Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Harissa-Spiced Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Harissa-Spiced Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Harissa-Spiced Roasted Vegetables?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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