Go Back

Spicy Harissa Vegetable Sheet Pan Dinner

This vibrant vegetarian sheet pan dinner is packed with flavor and color that'll make even the pickiest eaters excited about veggies! The harissa paste gives everything a smoky, spicy kick, but don't worry—you can totally adjust the heat level to suit your family's taste buds. It's hearty, healthy, and honestly just gorgeous on the plate!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 1 can 15 oz chickpeas, drained and patted dry
  • 2 medium sweet potatoes peeled and cubed
  • 1 red bell pepper chopped
  • 1 medium red onion cut into wedges
  • 3 tablespoons olive oil
  • 3 tablespoons harissa paste adjust to taste
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley chopped
  • Lemon wedges for serving

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan (or two if needed) with parchment paper.
  2. In a large bowl, whisk together olive oil, harissa paste, honey, cumin, smoked paprika, and salt until well combined.
  3. Add the cauliflower florets, sweet potato cubes, chickpeas, bell pepper, and red onion to the bowl. Toss everything together until the vegetables are evenly coated with the harissa mixture.
  4. Spread the vegetables in a single layer on the prepared sheet pan, making sure they're not too crowded—this helps them roast instead of steam.
  5. Roast for 25-30 minutes, stirring once halfway through, until the sweet potatoes are tender and the cauliflower has crispy, golden edges.
  6. Remove from the oven and immediately sprinkle with crumbled feta cheese and fresh parsley.
  7. Serve hot with lemon wedges for squeezing over the top. Delicious over couscous, quinoa, or with warm pita bread on the side!