I get more requests for sheet pan meals than anything else!  I love them too.  I taught this one last year and I still make it regularly, varying the vegetables and even swapping in chicken or fish.  (See the bottom of the post for substitutions.) This recipe would be great for a weeknight, but also terrific for serving vegetarians, plant-based eaters, and omnivores who are happy to eat plant-based once in a while.

Why you’ll love this recipe

• it’s easy and all on one sheet pan;
• super flexible (like most of my recipes);
• full of earthy and spicy flavor;
• makes a great plant-based main dish.

Harissa Chickpeas and Vegetables with Dill Sauce Ingredients

• Potatoes: I love Yukon Gold potatoes, but you can use any variety you prefer, including red potatoes. No need to peel them. Just make sure to cut them the same size as the other vegetables you use so they cook at the same rate.  
• Red onion: is delicious when roasted. I love adding them to sheet pan meals.
• Carrots: have fiber and are loaded with vitamin A. 
• Chickpeas: are legumes also known as garbanzo beans. They have a mild bean flavor with a nutty undertone. They are used cooked in this recipe.  My favorite brand of chickpeas is Sadaf, but I didn’t have enough for this recipe so I filled in with Melissa’s.
• Harissa: is a Tunisian hot chili sauce or paste made with red peppers, garlic, spices, and oil. It can be used as a dipping sauce and added to salad dressings, marinades, or hummus. The possibilities are endless! Just keep in mind that harissa heat varies from brand to brand. I used Le Pain Quotidien but Mina is a good one too.
• Ground cumin: is earthy and warm and the most commonly used dried spice in my cooking!
• Coriander: is the dried flower from a cilantro or corainder plant. It’s more floral and light, but a great match with cumin. 
• Lemon: I add lemon zest to the vegetables and in the sauce for a nice brightness. Be sure to zest first before you juice. 
• Yogurt: I like to use a plain and unsweetened yogurt. Cashew yogurt works great for a dairy-free option. I’m sure other yogurts like coconut yogurt would work well, but I haven’t tested them. 
• Mayonnaise: I prefer using a soy-free vegan mayo such as Vegenaise or look for a high-quality mayo. 
• Garlic: I love adding fresh garlic to yogurt sauces. Mince the garlic really well. 
• Dill: is one of my favorite herbs! It has a unique flavor with an herby and licorice-like taste. 
• Shallot: you’ll need about half a shallot or 2 scallions. 
• White wine vinegar: adds a nice acidity to the dill sauce. 

How to Make Harissa Chickpeas and Vegetables with Dill Sauce

1. Preheat the oven to 425 degrees or 400 convection if using more than one sheet pan.
2. Line a ¾ sheet pan or two half sheet pans with unbleached parchment paper. Toss vegetables, chickpeas, salt and pepper in a large bowl with olive oil, harissa paste, cumin, and coriander until evenly coated. Spread vegetables on the sheet pan(s) in a single layer.
3. Roast vegetables, tossing them halfway through, until tender and vegetables have caramelized edges. The timing will depend on what vegetables you use and the size you cut them. This is the key to a sheet pan meal! Check them at the 30 minute mark, but plan for an extra 15-20 minutes in case you have large pieces of dense vegetables.
4. In the meantime, place all dill sauce ingredients in a blender and blend until smooth OR whisk in a bowl if you want it thicker and you take the time to mince up the garlic, shallot and dill.
5. Transfer vegetables to a platter. Toss with lemon zest, if using. Spoon dill sauce over the cooked vegetables or serve it on the side. Garnish with fresh dill, mint, parsley or your favorite herbs of choice, if desired.

Tips for Harissa Chickpeas and Vegetables with Dill Sauce

• Heat levels vary across harissa brands. Taste a small amount and adjust measurement as needed. 
• When cooking different vegetables at the same time, make sure they are cut about the same size so they cook at the same rate. If using a mix of quick cooking vegetables, you can add them after the denser vegetables have had a head start or cut them larger.  This is the most important thing to understand about cooking different ingredients on one sheet pan.  Sometimes I use Brussels sprouts instead of the little Patty Pan squash.  I would cut those in half and roast with the other vegetables until everything is tender and golden on the edges.
• Blending the sauce makes it thinner. If you want a thick sauce, mince everything and whisk in a bowl.

Substitutions for Harissa Chickpeas and Vegetables with Dill Sauce

• Harissa – 1 Tablespoon of sriracha
• Vegetables – the measurements for the vegetables are fairly arbitrary. You can use more or less of one or swap in different vegetables like bell peppers or zucchini (add in the last 20 minutes), sweet potatoes, or cauliflower.  It’s all about the density of the vegetables and the size you cut them. 
• Chickpeas – sliced boneless, skinless chicken breast/thighs (toss with the seasonings and cook in the last 18-20 minutes); bone-in chicken pieces (season and cook with the vegetables for 35-45 minutes, depending on thickness of chicken); fish like halibut (season and cook in the last 10 minutes for 1-inch thick pieces.)
• Yogurt – cashew yogurt or another plain, unsweetened plant-based yogurt.
• Mayonnaise – vegenaise (I prefer the soy-free version).

 

 

 

 

 

 

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If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes and updates.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Harissa Chickpeas and Vegetables with Dill Sauce

Pamela

5 from 3 votes

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Servings 4

Ingredients

  

1x2x3x

• 1 pound Brussels sprouts trimmed, halved (large ones quartered)
• 1 pound small Yukon Gold or red potatoes halved, larger one can be quartered (no need to peel)
• ½ red onion sliced in wedges
• 3 medium carrots cut into 1-inch slices on a diagonal
• 1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
• 1-2 Tablespoons harissa paste* harissa heat varies from brand to brand
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Optional: 1 lemon zested (I didn’t use it because I used a lot of lemon in the rest of the menu)
• Dill sauce:
• 1 cup plain unsweetened yogurt Greek yogurt, or cashew yogurt (I’m sure other yogurts would work, but haven’t tested them)
• Big dollop of vegan mayo like Vegenaise
• 2 garlic cloves minced if your blender is weak
• 1 box .75 ounce fresh dill leaves and tender stems
• ½ shallot or 2 scallions chopped
• Zest and juice of 1 lemon
• 2 teaspoons white wine vinegar
• Sea salt and pepper to taste

Instructions

 

• Preheat the oven to 425 degrees or 400 convection if using more than one sheet pan.
• Line a ¾ sheet pan or two half sheet pans with unbleached parchment paper. Toss brussels sprouts, potatoes, red onion, carrots, chickpeas, salt and pepper in a large bowl with olive oil, harissa paste, cumin, and coriander until evenly coated. Spread vegetables on the sheet pan(s) in a single layer.
• Roast vegetables for 45 - 50 minutes, tossing them halfway through, until tender and vegetables have caramelized edges.
• In the meantime, place all dill sauce ingredients in a blender and blend until smooth.
• Transfer vegetables to a platter. Toss with lemon zest, if using. Spoon dill sauce over the cooked vegetables or serve it on the side. Garnish with fresh dill, mint, parsley or your favorite herbs of choice, if desired.

Notes

*Or use 1 Tablespoon sriracha instead. Different, but still delicious. I used 1 Tablespoon Le Pain Quotidien harissa paste and there was ample heat for me.

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