Description
Sheet Pan Harvest Roasted Vegetables are a cozy, fall-inspired dish made with butternut squash, brussels sprouts, onion, chickpeas, and garlic, all tossed in a tangy Dijon-tahini dressing and roasted until golden. Perfect as a hearty side, plant-based main course, or meal-prep favorite, this one-pan recipe is simple, nourishing, and full of flavor.
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
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a large bowl, combine onion, butternut squash, brussels sprouts, chickpeas, garlic, Dijon mustard, tahini, apple cider vinegar, oil, salt, and pepper. Toss until coated.
- Spread mixture evenly on the sheet pan, placing brussels sprouts cut side down.
- Roast 25–30 minutes, tossing every 7–10 minutes for even browning.
- Transfer to a serving dish and garnish with fresh thyme before serving.
Notes
- Add sweet potatoes, carrots, or parsnips for more variety.
- Top with feta or goat cheese for creaminess.
- Swap chickpeas for white beans or lentils.
- Drizzle with balsamic glaze for sweetness.
- Add toasted nuts like pecans or walnuts for crunch.
- Prep Time: 10 mins
- Cook Time: 25–30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
