Name: Sheet Pan Harvest Roasted Vegetables
Prep time: 10 min
Cook time: PT-488492H51M30S
Total time: PT-488492H51M30S
Cuisine: American
Ingredients: 1 large red onion, diced into large chunks; 1 lb butternut squash, diced; 12 oz brussels sprouts, halved; 1 (15 oz) can chickpeas, rinsed, drained, and patted dry; 3 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tbsp tahini; 1 tbsp apple cider vinegar; 2 tbsp oil; 1 tsp salt, plus more to taste; ¼ tsp pepper; Fresh thyme, for garnish

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Sheet Pan Harvest Roasted Vegetables are a hearty, flavorful, and nourishing dish that celebrates the best of fall produce. Roasted until golden and caramelized, these veggies are tossed with a tangy Dijon-tahini dressing and finished with fresh thyme. This simple recipe is perfect as a side dish, meal prep option, or even a plant-based main course.

Why You’ll Love This Recipe

Packed with seasonal vegetables for a cozy, fall-inspired flavor
Easy one-pan preparation for minimal cleanup
Chickpeas add protein, making it a balanced vegetarian option
Flavorful tahini-Dijon coating gives the veggies a savory, nutty kick
Versatile enough to serve as a side dish or a main course

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large red onion, diced into large chunks
1 pound butternut squash, diced
12 ounces brussels sprouts, halved
1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon tahini
1 tablespoon apple cider vinegar
2 tablespoons oil
1 teaspoon salt, plus more to taste
¼ teaspoon pepper
fresh thyme, for garnish

Directions

Preheat oven to 425°F. Line a sheet pan with parchment paper.
In a large mixing bowl, combine onion, butternut squash, brussels sprouts, chickpeas, garlic, Dijon mustard, tahini, apple cider vinegar, oil, salt, and pepper. Toss until well coated.
Spread mixture onto the prepared sheet pan. Place brussels sprouts cut side down for optimal caramelization.
Roast for 25–30 minutes, tossing every 7–10 minutes to prevent over-browning.
Remove from oven and transfer to a serving dish. Garnish with fresh thyme before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Add sweet potatoes, carrots, or parsnips for more root vegetables.
Sprinkle with feta or goat cheese just before serving for extra creaminess.
Swap chickpeas for white beans or lentils for a different protein boost.
Drizzle with balsamic glaze for a touch of sweetness.
Add toasted pecans or walnuts for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10–12 minutes or in the microwave for 1–2 minutes until warmed through. Leftovers also taste great cold as a salad topping.

FAQs

Can I use frozen butternut squash?

Yes, but thaw and pat dry before roasting to avoid excess moisture.

How do I make the vegetables crispier?

Spread them in a single layer with space between pieces to allow proper roasting.

Can I double the recipe?

Yes, but use two sheet pans to avoid overcrowding, which causes steaming instead of roasting.

Can I make this recipe oil-free?

Yes, but the veggies won’t caramelize as well. Replace oil with a splash of vegetable broth if needed.

Do I need to peel the butternut squash?

Yes, peeling ensures a tender texture. Pre-cut squash is a convenient option.

Can I use another vinegar instead of apple cider vinegar?

Yes, white vinegar or balsamic vinegar both work well.

Are the chickpeas necessary?

No, but they add protein and make the dish more filling. You can omit or replace them.

Can I prepare the veggies ahead of time?

Yes, chop and toss with the seasonings, then refrigerate up to 24 hours before roasting.

Why turn the brussels sprouts cut side down?

It helps them caramelize beautifully and prevents burning.

Can I freeze roasted vegetables?

Yes, freeze in a sealed container for up to 2 months. Reheat in the oven for best texture.

Conclusion

Sheet Pan Harvest Roasted Vegetables bring together the warmth of roasted fall produce with a flavorful Dijon-tahini dressing for a dish that’s both wholesome and satisfying. Whether you enjoy it as a side dish, a main course, or part of meal prep, this recipe is a simple way to make vegetables the star of your table.

Molly