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Moroccan Vegetables Recipe
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5 from 3 votes

Moroccan Roasted Vegetables

Colorful, healthful and with just the right amount of kick. These Moroccan Roasted Vegetables are a one sheet pan meal, perfect for a quick dinner and taste fantastic. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Servings: 4 servings
Calories: 207kcal
Author: The Greedy Belly


  • Pick 5-6 vegetables of your choice and availablility
  • 1 russet potato peeled and cut into cubes
  • 1 sweet potato peeled and cut into cubes
  • 1 green bell pepper cut into cubes
  • 1 red bell pepper cut into cubes
  • 1/2 red onions cut into cubes
  • 1 medium head broccoli cut into florets
  • 8-10 button mushroom halved
  • 2-3 slices of lemon
  • 6-7 cloves of garlic
  • 2 tsp paprika
  • 1 tbsp cumin powder
  • 1 tbsp coriander/ cilantro powder
  • 1 tsp turmeric
  • 1 tsp cinnamon powder
  • 1 tbsp crushed black pepper
  • 1-2 tbsp harissa this is optional, if you want an additional kick which is totally worth it
  • 2 tbsp extra virgin olive oil
  • Salt to taste


  • Pre-heat oven to 375F
  • Line a baking sheet with foil or parchment paper for easy cleaning afterwards.
  • Place all the vegetables on the baking tray.
  • Add evoo and all the spices (paprika, cumin powder, cilantro powder, crushed black pepper, cinnamon powder, harissa)
  • Mix thoroughly so that all the vegetables are well coated. Don't be shy to use your hands! Arrange all the vegetables in an even single layer.
  • Bake in the oven for 20 minutes. Remove and toss all the vegetables.
  • Bake again for another 20 minutes until all the vegetables are tender.
  • Serve with tzatziki or plain greek yogurt. 


Sodium: 121mg | Sugar: 7.7g | Fiber: 5.7g | Cholesterol: 1mg | Calories: 207kcal | Saturated Fat: 1.1g | Fat: 8.7g | Protein: 6.1g | Carbohydrates: 30.6g