Sheet Pan Harvest Roasted Vegetables

Name: Sheet Pan Harvest Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Red Onion (1 large red onion, diced into large chunks); 1 lb Butternut Squash (1 pound diced butternut squash); 12 oz Brussels Sprouts (12 oz brussels sprouts, halved); 1 oz Chickpeas (1 – 15oz can chickpeas, rinsed, drained, and patted dry — up to 15); 3 cloves Garlic (3 cloves garlic, minced); 1 tbsp Dijon Mustard (1 tablespoon dijon mustard); 1 tbsp Tahini (1 tablespoon tahini); 1 tbsp Apple Cider Vinegar (1 tablespoon apple cider vinegar); 2 tbsp Vegetable Oil (2 tablespoons oil); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon pepper); 0 pieces Thyme (fresh thyme, for garnish)

Sheet Pan Harvest Roasted Vegetables - Sides (American)

45 minAmerican

Servings4

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Vegetarian
Vegan
Pescatarian
Egg Free

Steps

1Preheat oven to 425 degrees and line a sheet pan with parchment paper.
2Add 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.
3Transfer the veggies to a sheet pan. Turn the brussel sprouts cut side down.
4Roast the veggies for 25-30 minutes until tender, tossing them every 7-10 minutes or so to prevent them from becoming too brown.
5Remove from the oven and transfer to a serving dish. Garnish with fresh thyme. Serve immediately and enjoy!