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Fall Harvest Sheet Pan Dinner

An easy, no-hassle dinner with all the flavors of fall!

Fall harvest sheet pan dinner

Are you in the mood for a meal bursting with fall flavor and goodness? This Fall Harvest Sheet Pan Dinner is the recipe for you! There’s butternut squash, Brussels sprouts, chickpeas, and onions, all covered in a lemon garlic tahini sauce. This dinner is as colorful as it is flavorful. And that sauce… let me just say I’ll be using it on everything from now on!

What’s even better is that this is a sheet pan dinner, which means everything is cooked on a pan and ready to go when you pull it out! This makes for easy clean-up too, which is always a plus in my book. Serve these veggies over a bed of rice, lettuce, or naan. Drizzled with lemon garlic tahini sauce, this makes for a perfect dinner or lunch!

Fall harvest sheet pan dinner

To get started on this festive and flavorful meal, set the oven to 375F. Then, line 2 baking sheets with parchment paper and set aside. Combine the cubed butternut squash with 1 teaspoon rosemary, a pinch of salt and pepper, and 1 tablespoon of reserved chickpea juice. Toss to combine, then transfer to one end of the baking sheet in a flat layer.

Using the same bowl, combine the sliced yellow onion with the remaining rosemary, a pinch of salt, and 1 tablespoon chickpea juice. Toss to coat the onion, then transfer to the baking sheet, next to the squash.

Fall harvest sheet pan dinner

Pat the chickpeas dry with a paper towel, then add them to the same mixing bowl. Add cumin and a pinch of salt and pepper. Toss to combine, then transfer to the remaining space on the baking sheet next to the onions. Set aside.

Combine the Brussels sprouts in the same bowl, adding garlic powder, a pinch of salt and pepper, 1 tablespoon chickpea juice, and lemon juice. Toss to combine and transfer to the second baking sheet, face down. Place both pans in the oven. Bake the Brussels sprouts pan for 30 minutes, and the squash pan for 45 minutes.

While the veggies are baking, make the lemon garlic tahini sauce. Combine all ingredients for the sauce in a small bowl and whisk until combined. Serve veggies over a bed of rice, salad greens, or with naan. Drizzle sauce on top and finish with a sprinkle of roasted pumpkin seeds!

This meal is even more delicious than it looks, and that tahini sauce is like liquid gold! Trust me, this is one recipe you won’t want to pass up. Get the full ingredient list and step-by-step instructions below!

Fall harvest sheet pan dinner

Makes 4 servings

10m prep time

45m cook time

5
Rated 5 out of 5
Rated by 3 reviewers
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 - but reserve the juice!
  • 2 teaspoons diced fresh rosemary
  • 2 teaspoons garlic powder
  • 1/2 lemon
  • 1/2 teaspoon cumin
  • 1/2 cup roasted, salted pumpkin seeds
  • Salt & Pepper to taste
  • *Serve over rice, quinoa, lettuce, or naan
For the Lemon Garlic Tahini Sauce
  • 1/3 cup tahini
  • 1/3 cup water
  • Juice of 1 lemon
  • 1 tablespoon pure maple syrup
  • 2 teaspoons freshly minced garlic
  • 1/2 teaspoon kosher salt
Preparation
  1. Set the oven to 375F. Line 2 baking sheets with parchment paper and set aside.
  2. Combine butternut squash with 1 teaspoon rosemary, a pinch of salt and pepper, and 1 tablespoon of reserved chickpea juice. Toss to combine, then transfer to one end of the baking sheet in a flat layer.
  3. Using the same bowl, combine yellow onion with remaining rosemary, a pinch of salt, and 1 tablespoon chickpea juice. Toss to coat the onion, then transfer to the baking sheet, next to the squash.
  4. Pat the chickpeas dry with a paper towel, then add them to the same mixing bowl. Add cumin and a pinch of salt and pepper. Toss to combine, then transfer to the remaining space on the baking sheet next to the onions. Set aside.
  5. Combine Brussels sprouts in the same bowl, adding garlic powder, a pinch of salt and pepper, 1 tablespoon chickpea juice, and lemon juice. Toss to combine and transfer to the second baking sheet, face down.
  6. Place both pans in the oven. Bake the Brussels sprouts pan for 30 minutes, and the squash pan for 45 minutes.
  7. While the veggies are baking, make the lemon garlic tahini sauce. Combine all ingredients for the sauce in a small bowl and whisk until combined.
  8. Serve veggies over a bed of rice, salad greens, or with naan. Drizzle sauce on top and finish with a sprinkle of roasted pumpkin seeds!

Recipe adapted from Not Like Mama

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