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Sheet Pan Fall Veggies with Tahini–Balsamic Sauce

Sheet Pan Fall Veggies with Tahini–Balsamic Sauce

This sheet pan fall veggies recipe is autumn comfort on a tray—roasted to golden perfection and finished with a creamy, tangy tahini-balsamic drizzle. A colorful mix of Brussels sprouts, squash, apples, and root vegetables caramelizes beautifully in the oven, creating a naturally sweet, savory, and spiced medley. Perfect as a hearty vegetarian main or a side dish for any fall meal, it’s wholesome, nourishing, and bursting with flavor.

Sheet Pan Fall Veggies with Tahini–Balsamic Sauce

Servings

Family of 6

Prep Time

20 minutes

Cook Time

60 minutes

Category

Sides

Ingredients

  • Brussels sprouts, quartered

  • Butternut squash, diced

  • Gold or sweet potatoes, diced
  • Red bell pepper, roughly chopped
  • Granny Smith apple, diced
  • Carrots, diced
  • 2–3 garlic cloves, roughly chopped
  • Red onion, diced
  • Avocado oil
  • Pure maple syrup
  • Salt
  • Black pepper
  • Paprika
  • Oregano
  • Ceylon cinnamon
  • Nutmeg
  • Cumin
  • Rosemary sprigs
  • Parmesan cheese (for topping)

Directions

  1. Wash, pat dry, and chop all vegetables.
  2. Arrange the vegetables in a single layer on a baking sheet.
  3. Season generously with salt, pepper, paprika, oregano, cinnamon, nutmeg, and cumin. Add rosemary sprigs on top. Drizzle generously with avocado oil and lightly with pure maple syrup. Toss until evenly coated.
  4. Roast in the oven at 400°F for 40–50 minutes, or until the veggies are tender and lightly caramelized.
  5. While the vegetables roast, prepare the tahini–balsamic sauce (see below).
  6. Remove the veggies from the oven and sprinkle with shredded Parmesan cheese.
  7. Drizzle generously with the tahini sauce and enjoy! For a more filling meal, serve over rice and top with your favorite protein—such as ground beef, ground turkey, or shredded chicken—for a perfectly balanced comfort dish.

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