If you’re loving the honey chilli trend right now, then this Honey and Harissa Roasted Vegetable and Meatball Traybake is a must-try! This recipe uses veggie meatballs, but it works just as well with meaty ones or pork sausages.
This quick, one-pot traybake is a perfect go-to for busy weeknights.
It’s loaded with colourful veggies, warming spices and meatballs of your choice, offering a balanced mix of protein, fibre, and micronutrients — plus 5-6 plant points!
The combination of sweet honey and spicy harissa is a personal favourite of mine, and I’ve topped it off with my simple zesty lemon tahini dressing to bring all the flavours together.
Trust me, once you try this Honey and Harissa Roasted Vegetable and Meatball Traybake, it will become your new midweek dinner staple!
Why You’ll Love This Honey and Harissa Roasted Vegetable and Meatball Traybake
- Customisable: Whilst the recipe uses veggie meatballs, you can easily swap them for your favourite variety to suit your dietary preferences. Sausages also work well as a replacement for the meatballs.
- Quick and Easy: A true one-pot wonder, this recipe is ideal for busy weeknights when you need a fuss-free yet satisfying meal.
- Packed with Flavour: The delicious sweetness of honey paired with the fiery kick of harissa creates a tasty dinner with a rich depth of flavour.
Ingredient Notes and Substitutions
Below are some helpful notes about the ingredients used in this Honey and Harissa Roasted Vegetable and Meatball Traybake recipe. You can find the precise ingredients you’ll need in the recipe card further down.
- Vegetable Oil – I used rapeseed oil, but you could use any vegetable oil you have.
- Sweet potato – I love using sweet potato in this recipe because I find that it pairs so well with warm, spicy flavours. You could also sub this out for butternut squash.
- Broccoli – Regular broccoli or Tenderstem broccoli can be used in this recipe.
- Red onion – This is my favourite type of onion to add to this dish, but you can use a brown onion instead.
- Pepper – Any colour will work well for this recipe.
- Cherry or plum tomatoes – These are added whole, minimising prep time.
- Frozen vegetarian meatballs – I used Quorn’s Swedish style meatballs, but you could use meat-based ones if you’d prefer. I have also done this recipe for other people using pork sausages instead of meatballs and they absolutely loved it.
- Tin of chickpeas – These are optional. I sometimes add a tin of chickpeas for an extra dose of fibre and plant-protein.
- Chilli flakes – Optional – but as a spice lover this is an essential!
- Harissa paste – I use a good quality harissa paste from the supermarket, but rose harissa paste would also work well.
- Honey – Any shop-bought runny honey is good for this recipe – no need to whip out the posh stuff!
- Garlic – Freshly crushed garlic will give the best flavour, but you can use a garlic paste or finely chopped jarred garlic if that’s all you have.
- Tahini – Use good quality runny tahini.
- Lemon – Only the juice will be needed to create the lemon tahini dressing.
- Salt and pepper
How to Make This Traybake
1) Roast the Sweet Potato
Place the sweet potato chunks in a large roasting dish, drizzle with oil, and roast in the oven for 15 minutes.
2) Add the Remaining Ingredients
Whilst the sweet potato is roasting, prepare the other vegetables. After 15 minutes, remove the dish from the oven and add the remaining traybake ingredients. Toss everything with the honey harissa marinade, then return to the oven and roast for an additional 40 minutes.
3) Prepare the Lemon Tahini Dressing
In a bowl, combine the tahini, lemon juice, and water, adding water one tablespoon at a time until you achieve your desired consistency. Add salt and pepper to taste. Once the traybake is finished, plate it up and drizzle with the lemon tahini dressing.
Serving Suggestions
The best thing about this recipe is that it’s a one-pot complete meal that doesn’t require any additional sides.
However, I do recommend serving this Honey Harissa Roasted Vegetable and Meatball Traybake with my simple lemon tahini dressing. This meal doesn’t feel complete without it!
Storage
If you have any leftovers, this traybake can be kept in the fridge in an airtight container for up to 3 days.
Enjoy these leftovers cold or reheat thoroughly in the microwave.
If you have any extra lemon tahini dressing, this can also be stored in the fridge in an airtight container for up to 3 days. Whatever is left can be drizzled over salad or roasted vegetables.
Honey and Harissa Roasted Vegetable and Meatball Traybake
Ingredients
- 1 large sweet potato (cut into smaller chunks; keep skin on)
- 6 large broccoli florets (cut in half)
- 1 red onion (cut into small chunks – I usually cut it into eighths)
- 1 pepper (sliced into strips; any colour will work well)
- 2 handfuls of cherry tomatoes
- 300g frozen meatballs (I used Quorn's vegetarian Swedish Style meatballs, but you can use any kind of meatballs you like)
- 1 tin chickpeas (optional; drained and rinsed)
- 1 tsp chilli flakes (optional)
Honey and Harissa Marinade
- 3 tbsp harissa paste
- 2 tbsp honey
- 2 tbsp oil (I used rapeseed)
- 1 clove of garlic (minced)
Lemon Tahini Dressing
- 2 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 4 tbsp water (add more/less depending on the consistency you prefer)
- salt and pepper
Instructions
- Pre-heat the oven to 180℃ Fan.
- Add the chopped sweet potato to a large oven dish with a drizzle of oil and roast for 15 minutes.
- Add the rest of the traybake ingredients with the sweet potato. Then combine the harissa paste, honey, oil and garlic in a small bowl to make the marinade. Mix this with the traybake ingredients (make sure to coat everything well).
- Roast in the oven for 40 minutes (mix half way through).
- In a bowl, combine the tahini dressing ingredients, adding 1 tbsp of water at a time and mixing until the desired consistency is achieved.
- Once the traybake is cooked and plated up, add a drizzle of the lemon tahini dressing. Enjoy!
Notes
- Fresh or frozen meatballs will work for this recipe.
- I have also made this recipe using chipolata pork sausages (non-frozen) as an alternative to meatballs and they went down a treat with my parents! I didn’t change any of the cooking times, I just simply subbed out the meatballs for sausages. If you are using thicker sausages, make sure to double check they are fully cooked before serving.
- If you have any leftover lemon tahini dressing, this can be stored in the fridge in an airtight container for up to 3 days.