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Sheet Pan Harvest Roasted Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A delicious and healthy roasted vegetable dish perfect for a quick weeknight dinner or meal prep. Packed with seasonal flavors and easy to make on a sheet pan.

Ingredients

Vegetables

  • 1 large red onion (diced into large chunks)
  • 1 pound diced butternut squash
  • 12 oz brussels sprouts (halved)
  • 1 15oz 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)
  • 0.25 teaspoon pepper

fresh thyme

Instructions 

  • Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  • Add all ingredients to a large bowl and toss to coat evenly.
  • Transfer to the sheet pan, placing halved brussels sprouts cut side down.
  • Roast for 25-30 minutes, tossing halfway through, until tender and browned.
  • Transfer to a serving dish, garnish with fresh thyme, and serve immediately.

Notes

Feel free to add more herbs or adjust seasoning to taste.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables