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Harissa Spiced Roasted Roots with rosemary & pomegranate with spoon on a plate
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Harissa Roasted Squash, Sweet Potato & Onions

An easy traybake spiced with warming Harissa. Perfect for a Christmas side-dish or a main dish at any other time. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Christmas
Keyword: christmas side, side dish, traybake, vegan
Servings: 6
Author: Louise-Claire Cayzer


  • 1 medium butternut squash
  • 3 medium sweet potatoes
  • 1 head garlic
  • 2 large red onions
  • 2 tsp harissa
  • 2 tsp fresh rosemary
  • 2 Tbsp olive oil
  • salt & pepper
  • 4-5 Tbsp pomegranate seeds about ½ pomegranate


  • Peel & cut into 3cm cubes the sweet potatoes and squash
  • Chop the onions into large wedges (about 6 per onion) 
  • Separate the garlic cloves from their head, but don't peel!
  • Preheat the oven to 200C/Gas Mark 5
  • Mix the vegetables with the oil & harissa & fresh rosemary in a large roasting tin. 
  • Put in the oven to roast for around 25 mins. Turning once or twice so all the vegetables are soft on the inside & caramelised on the outside. 
  • If you have loads of other dishes going in & out of the oven, this can happily sit at the bottom of it keeping warm without much trouble. Cover it over with some foil if you think it might dry out. 
  • Season to taste & serve with a few extra fresh sprigs of rosemary and a good sprinkle of pomegranate seeds.