Easy Harvest Roasted Vegetables are the perfect side dish or plant-based main course! These tender veggies are paired with chickpeas and tossed with a tangy mustard tahini dressing for a delicious twist on standard roasted veggies!

Why You’ll Love This Sheet Pan Harvest Roasted Vegetables Recipe

You’re going to love how easy these oven roasted vegetables are to make! Combined in a bowl, all the ingredients bake on a single sheet pan making prep and clean up a breeze. These roasted veggies are aturally gluten-free, dairy-free, nut-free, and vegetarian. This is a simple and delicious recipe the whole family can enjoy and it’ll take less than hour!

More Delicious Vegetable Side Dish Recipes

recipe ingredients


Red Onion: dice the onion into large, thick chunks so it doesn’t cook too quickly or burn. 

Butternut Squash: dice the squash into cubes roughly the same size as the onion. To choose the best butternut squash, look for one that is beige or light orange in color, has smooth skin, and feels firm and heavy in your hands. 

Brussels Sprouts: buy whole Brussels sprouts or, to save time, halved Brussels sprouts from the refrigerated produce section of your local grocery store. 

Chickpeas: use a can of chickpeas, and make sure to rinse and drain them well before adding to the veggies.

Garlic Cloves: try to use fresh garlic instead of pre-minced garlic cloves if you can. Trust me, it makes a difference.

Dijon Mustard: I love to use whole-grain dijon mustard in this recipe but if you’re in a pinch you can use regular, smooth dijon.

Tahini: a common ingredient in Middle Eastern dishes, tahini is a thick paste made from roasted ground sesame seeds. It has a deep, nutty flavor that adds lots of depth and flavor to the vegetables. 

Apple Cider Vinegar: this adds a touch of tang and slight sweetness to the veggies.

Oil: I like to use avocado oil or olive oil for this recipe.

Seasonings: you’ll need salt, black pepper, and a garnish of fresh thyme. 

vegetables in mixing bowl

How to Make Sheet Pan Roasted Harvest Vegetables

Step One: Preheat your oven to 425 degrees, and line a sheet pan with parchment paper. 

Step Two: Add all ingredients except the thyme to a large mixing bowl. Then, toss to combine and thoroughly coat the veggies. 

Step Three: Transfer the mixture to your prepared sheet pan, and turn the Brussels sprouts cut-side down. Roast the vegetables for about 25-30 minutes or until they’re tender. Be sure to toss them every 7-10 minutes or so to prevent them from clinging to the pan or becoming too brown! 

Step Four: Transfer your oven roasted vegetables to a serving dish, and garnish with fresh thyme. Enjoy immediately while warm! 

vegetables on sheet pan

Ways to Customize

  • Include more vegetables – serving a crowd? Looking to add even more variety to the dish? Include any extra vegetables you have on hand! Parsnips, carrots, cauliflower, broccoli, potatoes, bell peppers, etc. would all taste great. 
  • Add crunch – sprinkle the roasted vegetables with chopped walnuts, almonds, or even chopped hazelnuts for added crunch and flavor.
  • Sprinkle on some cheese – enhance the savoriness of the dish with a sprinkle of your favorite cheese. Grated parmesan, mozzarella, cheddar, feta, or even goat cheese would all be delicious.
  • Make it sweet – if you’re looking for a sweet and savory combination, try adding a drizzle of honey or maple syrup to the veggies right after roasting. You could also toss a few dried cranberries or cherries with the vegetables after roasting.

roasted vegetables on sheet pan

Tips and Tricks for the Best Harvest Roasted Vegetables

Prep ahead of time – make dinner time extra easy by preparing the vegetables up to a day in advance. Just toss everything together, and store the mixture covered in the fridge. Then, all you have to do is transfer the vegetables to a sheet pan, and they’re ready to roast! 

Dice evenly – it’s important to chop and dice all of the vegetables into equal-sized pieces. This helps ensure they all bake evenly and nothing burns. 

Avoid overcrowding the pan – make sure to use a sheet pan large enough to allow a little bit of space between the ingredients so they cook evenly and roast instead of steam. You can usse two pans, or work in batches if needed. 

roasted vegetables in bowl

How to Store and Reheat

Store leftover harvest roasted vegetables in an airtight container in the fridge for up to 4-5 days. 

Reheat in the microwave, a skillet over medium heat, or in the oven at 400 degrees just until warmed through. Be careful not to let them burn! 

What to Serve with Your Roasted Fall Vegetables

These sheet pan roasted vegetables pair wonderfully with a variety of main courses. You really can’t go wrong! However, if you’re looking for a few pairing options some of my favorite dishes include:

roasted vegetables in bowl

I hope you give these Sheet Pan Harvest Roasted Vegetables a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! 

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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roasted vegetables in bowl

Sheet Pan Harvest Roasted Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


Easy Harvest Roasted Vegetables are the perfect side dish or plant-based main course! These tender veggies are paired with chickpeas and tossed with a tangy mustard tahini dressing for a delicious twist on standard roasted veggies!


  • 1 large red onion, diced into large chunks
  • 1 pound diced butternut squash
  • 12 oz brussels sprouts, halved
  • 115oz 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
  • 1/4 teaspoon pepper
  • fresh thyme, for garnish


  1. Preheat oven to 425 degrees and line a sheet pan with parchment paper.
  2. Add the veggies, chickpeas, garlic, dijon mustard, tahini, apple cider vinegar oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
  3. Transfer the veggies to a sheet pan. Turn the brussel sprouts cut side down.
  4. Roast the veggies for 25-30 minutes until tender, tossing them every 7-10 minutes or so to prevent them from becoming too brown.
  5. Remove from the oven and transfer to a serving dish. Garnish with fresh thyme. Serve immediately and enjoy!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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One Comment

  1. Deeeeelicious!! Thank you thank you thank you! You’ve got a new fan. 🙂