Fall Harvest Sheet Pan Dinner with Seasonal Veggies
A wholesome autumn-inspired meal featuring roasted butternut squash, Brussels sprouts, chickpeas, and onion, served with a lemon garlic tahini sauce.
4 Servings
Ingredients
For the Sheet Pan Meal
- 4 cups butternut squash cut into bite-sized pieces
- 1 yellow onion thinly sliced
- 1 pound Brussels sprouts halved
- 1 can chickpeas drained (reserve liquid)
- 2 teaspoons diced fresh rosemary
- 2 teaspoons garlic powder
- ½ lemon juiced
- ½ teaspoon cumin
- ½ cup roasted salted pumpkin seeds
- Salt and freshly ground black pepper to taste
- Optional serving suggestion: rice, quinoa, lettuce, or naan
For the Lemon Garlic Tahini Sauce
- ⅓ cup tahini
- ⅓ cup water
- Juice of 1 lemon
- 1 tablespoon pure maple syrup
- 2 teaspoons freshly minced garlic
- ½ teaspoon kosher salt
Instructions
Prepare the oven and baking sheets
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
Season the butternut squash
- In a mixing bowl, combine the squash with 1 teaspoon rosemary, a pinch of salt and pepper, and 1 tablespoon of reserved chickpea liquid. Toss to coat evenly, then spread in a single layer on one end of the first baking sheet.
Season the onion
- In the same bowl, combine the onion with the remaining rosemary, a pinch of salt, and 1 tablespoon of chickpea liquid. Toss to coat, then transfer beside the squash on the baking sheet.
Prepare the chickpeas
- Pat the chickpeas dry with a paper towel. Return them to the bowl, add cumin, a pinch of salt and pepper, and toss well. Arrange on the remaining space of the same baking sheet next to the onions.
Season the Brussels sprouts
- In the same bowl, combine the Brussels sprouts with garlic powder, a pinch of salt and pepper, 1 tablespoon chickpea liquid, and lemon juice. Toss thoroughly, then arrange cut-side down on the second baking sheet.
Roast the vegetables
- Place both baking sheets in the oven. Roast the Brussels sprouts for approximately 30 minutes and the butternut squash mixture for approximately 45 minutes, until tender and lightly caramelized.
Prepare the tahini sauce
- While the vegetables roast, combine tahini, water, lemon juice, maple syrup, garlic, and kosher salt in a small bowl. Whisk until smooth and drizzle consistency is achieved. Adjust water or tahini as necessary.
Assemble and serve
- Serve the roasted vegetables over rice, quinoa, greens, or naan. Drizzle generously with the lemon garlic tahini sauce and garnish with roasted pumpkin seeds.
Notes
To make this recipe fully gluten-free, ensure the tahini and chickpea brand are certified gluten-free, as cross-contamination can occur. Serve over rice, quinoa, or greens instead of naan bread.