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Roasted Turnips with Honey & Thyme
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Harissa Roasted Vegetables
In the Oven
serves 4
This harissa roasted vegetable tray combines aubergine, courgette, carrot, red onion, and broccoli for a colourful, high-contrast roast with gentle heat and smoky depth. The vegetables caramelise at the edges while staying tender through the centre.
A quick harissa, olive oil, and lemon coating gives brightness and balance, and fresh coriander at the end keeps the dish lively. Serve warm as a side, spoon over grains, or plate as a light main with yogurt or couscous.
12 mins prep35 mins cook47 mins total
Preheat the oven to 200°C (fan 180°C).
In a large bowl, combine aubergine, courgette, carrot, red onion, and broccoli.
Whisk harissa paste, olive oil, lemon juice, salt, and black pepper, then toss through the vegetables until evenly coated.
Spread on a lined tray in a single layer and roast for 30–35 minutes, turning once, until tender with charred edges.
Transfer to a serving platter, finish with chopped coriander, and serve with lemon wedges.
Keep cooking
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