If you’re on the lookout for a meal that’s as vibrant in color as it is bursting with rich, comforting flavor, this Easy Oven Roasted Vegetable Salad with Boiled Egg Recipe is your new best friend. It’s a perfect harmony of tender roasted vegetables infused with smoky harissa and a bright, protein-packed boiled egg to keep things satisfying. Whether you’re feeding yourself or a small group, this recipe combines simplicity and a wow factor that’s sure to become a dinner rotation favorite. It’s a dish that celebrates wholesome ingredients without any fuss but delivers big on warmth and texture.
Ingredients You’ll Need
Every ingredient here feels simple, but together they bring something extraordinary to your taste buds. Each component adds a different layer of flavor, from the natural sweetness of beetroot and sweet potato to the spicy kick from harissa, plus that creamy note the boiled eggs introduce. These basics turn into a salad with heart and soul.
- Beetroot: Provides sweetness and gorgeous earthy undertones while giving your salad a stunning pop of color.
- Broccoli florets: Adds a satisfying crunch and vibrant green freshness that balances the roasted veggies.
- Sweet potato: Brings a creamy, sweet texture that beautifully complements the spicy harissa coating.
- Onion: Offers subtle sweetness and depth when roasted, softening perfectly alongside the other veggies.
- Garlic cloves: Freshly grated into oil for a fragrant punch that ties the flavors together.
- Olive oil: A rich base that helps everything roast beautifully while adding its characteristic fruity flavor.
- Harissa: This North African chili paste gives the salad a bold, smoky spice that lifts the dish.
- Salt and Pepper: Essential for seasoning and enhancing all the natural flavors.
- Boiled eggs: Adds protein and a creamy contrast that makes this salad extra satisfying.
- Chili flakes and parsley (optional): For a little extra heat and freshness as a beautiful garnish.
How to Make Easy Oven Roasted Vegetable Salad with Boiled Egg Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400 degrees Fahrenheit. This high temperature ensures your vegetables get that gorgeous caramelization without drying out.
Step 2: Prepare the Vegetables
Peel and chop your beetroot, sweet potato, and onion into bite-sized pieces so they roast evenly. Chop the broccoli into similar-sized florets to keep the texture consistent. Arrange everything on a foil-lined sheet pan for easy cleanup.
Step 3: Make the Spiced Olive Oil
In a small bowl, combine 4 tablespoons of olive oil with grated garlic and 1.5 tablespoons of harissa. This spicy oil will infuse your veggies with incredible flavor as they roast, so mix it well to get an even distribution.
Step 4: Coat the Vegetables
Drizzle the spiced olive oil over the veggies and toss them well or brush the mixture on generously. Every inch should be coated to guarantee every bite bursts with flavor.
Step 5: Roast the Vegetables
Pop your tray into the oven for 40 minutes. This slow roast gets the vegetables tender and sweet with delightful caramelized edges that add extra depth.
Step 6: Boil the Eggs
While the vegetables are roasting, boil your eggs just how you like them, whether soft, medium, or hard boiled. They will add a creamy texture and mild flavor that perfectly complements the spiced vegetables.
Step 7: Season and Plate
After removing your veggies from the oven, season with salt and freshly ground pepper. You can toss the vegetables in a large bowl or divide them between four plates for serving.
Step 8: Add the Boiled Eggs
Chop the boiled eggs and mix them into the roasted vegetables or serve them on the side, whichever you prefer.
Step 9: Garnish and Enjoy
Sprinkle chili flakes and fresh parsley over the salad for a vibrant, flavorful finish. This final touch adds texture, color, and a little extra pop to this already delightful dish.
How to Serve Easy Oven Roasted Vegetable Salad with Boiled Egg Recipe
Garnishes
Chili flakes bring a subtle heat that complements the harissa flavor wonderfully, while fresh parsley introduces a bright herbal note that lightens the whole dish. A scattering of toasted pine nuts or crumbled feta cheese makes excellent optional garnishes to add crunch or creaminess.
Side Dishes
This salad shines as a hearty main on its own, but it also pairs beautifully with crusty bread or quinoa for an extra filling meal. For lighter dining, serve alongside a crisp green salad or a bowl of lentil soup.
Creative Ways to Present
Serve the salad in a rustic wooden bowl to emphasize its earthy appeal, or layer the roasted veggies and chopped eggs over a bed of baby arugula for added peppery freshness. You could also stuff pita pockets with the salad for an easy grab-and-go lunch.
Make Ahead and Storage
Storing Leftovers
Store your roasted vegetable salad and boiled eggs separately in airtight containers for up to three days in the fridge to keep textures fresh and flavors vibrant.
Freezing
While the roasted vegetables freeze well, boiled eggs do not freeze successfully without losing texture. For best results, freeze the veggies only and add freshly boiled eggs when ready to serve.
Reheating
Warm the vegetables gently in an oven or microwave to avoid drying out. Reheat just before serving and then add the boiled eggs cold or at room temperature for the best flavor and texture contrast.
FAQs
Can I use other vegetables for this recipe?
Absolutely! Feel free to swap in carrots, zucchini, or bell peppers. Just keep the pieces roughly the same size to ensure even roasting.
How do I know when the vegetables are done roasting?
The vegetables should be tender and slightly caramelized on the edges. Test by piercing with a fork; they should give easily without being mushy.
Can I make this salad vegan?
Yes! Simply omit the boiled eggs or replace them with tofu or chickpeas for a plant-based protein alternative.
What level of spice does harissa add?
Harissa brings a medium heat that’s smoky and complex, but not overwhelmingly spicy. Adjust the amount to your preference or swap for mild chili powder if you prefer less heat.
Is this salad good served warm or cold?
It’s delicious both ways! Warm brings out a comforting richness, but chilled it’s refreshing and perfect for meal prep or summer lunches.
Final Thoughts
This Easy Oven Roasted Vegetable Salad with Boiled Egg Recipe is proof that simple ingredients can create something truly exceptional. It’s a meal full of warmth, color, and comforting flavors that will brighten your weeknight dinners or impress friends without hours in the kitchen. Give it a try—you’ll come back to it time and time again.
Print
Easy Oven Roasted Vegetable Salad with Boiled Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Oven Roasted Vegetable Salad with Egg combines the natural sweetness of roasted beetroot, sweet potato, broccoli, and onion with a flavorful harissa-spiced olive oil. Topped with protein-rich boiled eggs and optional chili flakes and parsley garnish, this wholesome salad is perfect for a nutritious and satisfying meal.
Ingredients
Vegetables
- 1 beetroot, peeled and chopped
- 1 cup broccoli florets, chopped
- 1 sweet potato, peeled and chopped
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and grated
Seasoning and Garnish
- 4 tbsp olive oil
- 1.5 tbsp Harissa
- Salt and pepper, to taste
- Chili flakes (optional)
- Fresh parsley, chopped (optional)
Protein
- 2 boiled eggs
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: Peel and chop the beetroot, sweet potato, and onion into bite-sized pieces. Chop the broccoli into similar sizes. Arrange all the vegetables evenly on a baking sheet lined with aluminum foil.
- Make Harissa Olive Oil: In a bowl, combine the olive oil with grated garlic and harissa paste. Mix well to create a flavorful, spicy oil mixture.
- Coat Vegetables: Brush or drizzle the harissa olive oil over the arranged vegetables. Toss them gently to ensure all pieces are well coated with the spicy mixture.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 40 minutes, until tender and caramelized at the edges.
- Boil Eggs: While the vegetables roast, boil the eggs to your preferred doneness (about 7-9 minutes for hard-boiled).
- Season Roasted Vegetables: Remove the roasted vegetables from the oven, season with salt and pepper, and transfer them to a serving bowl or divide among four plates.
- Add Eggs: Chop the boiled eggs and add them to the roasted vegetable salad or serve on the side.
- Garnish and Serve: Garnish with chopped parsley and chili flakes if desired, then serve immediately and enjoy your wholesome roasted vegetable salad.
Notes
- Adjust harissa quantity for preferred spice level.
- Be sure to cut vegetables into similar-sized pieces for even roasting.
- Use fresh garlic for best flavor; substitute with garlic powder if unavailable.
- Try adding other vegetables like carrots or bell peppers for variety.
- Boiled eggs can be cooked earlier and stored in the fridge for convenience.
- This salad is best enjoyed warm but can also be served at room temperature.
