One-Pan Harissa Roasted Vegetables

As autumn rolls in, veggie side dishes are transformed from fresh salads to roasted platters. Celebrate the season with a spicy recipe that’s filled with beautiful colors and big flavor. Featuring red and yellow bell peppers, purple eggplant, red onions and green zucchini, our One-Pan Harissa Roasted Vegetables are the perfect way to warm up this fall season.

Healthy Hack: Feel free to incorporate your favorite vegetables into this recipe! Try it with Brussels sprouts, tomatoes, beets and even cauliflower. Want to add a SmartCarb? Include some chopped sweet potatoes for a fall side dish that is sure to impress.

Meal prep and clean-up is made easy with this simple dish. You will get six delicious servings of Harissa Roasted Vegetables in this one-pan recipe. One serving contains 79 calories and counts as one Extra and one Vegetable serving on Nutrisystem. We recommend eating at least four servings of non-starchy veggies each day for the best weight loss results.

Cold weather is the perfect time of the year for roasting your favorite healthy ingredients! It brings out the sweetness in veggies, creates deep flavor in lean meats and the warmth of the oven heats up your home. Welcome winter weather and chilly fall nights with the delicious recipes below:

• Curry Roasted Vegetables >
• Roasted Rainbow Vegetable Flatbread >
• Roasted Chicken with Rainbow Carrots and Potatoes >
• Roasted Turnip Salad >
• Roasted Green Beans & Mushrooms with Honey Balsamic Drizzle >
• Slow Cooker Roasted Turkey >
• Maple Roasted Acorn Squash with Brussels Sprouts and Bacon >
• Roasted Garlic Hummus >
• Honey Roasted Duck >
• Maple Roasted Root Vegetables >
• Zoodle Mac and Cheese with Roasted Veggies >