Fall Harvest Sheet Pan Meal With Rosemary And Lemon Garlic Tahini Sauce

Take advantage of seasonal fall produce with this sheet pan dinner seasoned with fresh rosemary and drizzled with lemon garlic tahini sauce. Melt-in-your-mouth roasted butternut squash, yellow onions, crispy chickpeas, and lemony Brussel sprouts combine for a simple, nutritious fall dinner. Top with creamy Lemon Garlic Tahini Sauce for a burst of flavor and roasted pepitas for added crunch. Vegan, gluten-free, and oil-free!

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Fall Harvest Sheet Pan Meal with Rosemary and Lemon Garlic Tahini Sauce

Yield

4

Author

Courtney Crary- Not Like Mama

Prep time

10 Min

Cook time

45 Min

Total time

55 Min

Take advantage of seasonal fall produce with this sheet pan dinner seasoned with fresh rosemary and drizzled with lemon garlic tahini sauce. Melt-in-your-mouth roasted butternut squash, yellow onions, crispy chickpeas, and lemony Brussel sprouts combine for a simple, nutritious fall dinner. Top with creamy Lemon Garlic Tahini Sauce for a burst of flavor and roasted pepitas for added crunch.

Ingredients

For the Sheet Pan Meal

4 cups butternut squash, cut into bite sized pieces
1 yellow onion, thinly sliced
1 lbs Brussels Sprouts, halved
1 can chickpeas, drained and aquafaba (chickpea juice) reserved
2 tsp diced fresh rosemary
1 tsp garlic powder
1/2 lemon
1/2 tsp cumin
1/2 cup roasted pepitas
kosher salt, to taste
freshly ground pepper, to taste

For the Lemon Garlic Tahini Sauce

1/3 cup tahini
1/3 cup water
1 lemon, juice of
1 Tbsp pure maple syrup
1-2 tsp freshly minced garlic (depending on your taste)
1/2 tsp kosher salt

Instructions

For the Sheet Pan Meal

Set the oven to 375 Degrees F.
Prepare two large baking sheets lined with silicone baking mats or parchment paper.
In a mixing bowl, combine the butternut squash with1 tsp of rosemary, a generous pinch of salt, black pepper, and 1 Tbsp of reserved aquafaba. Toss to combine, then transfer to one end of a baking sheet (the pieces should not be overlapping).
In the same mixing bowl, add the yellow onion with the remaining rosemary, a pinch of salt, and 1 Tbsp of aquafaba. Toss to combine, then transfer to the baking sheet next to the butternut squash.
Wipe out the mixing bowl with a paper towel, then pat dry the chickpeas. Add the chickpeas to the bowl with cumin, a generous pinch of salt and black pepper. Toss to combine, then add to the remaining space on the baking sheet. Set that sheet aside.
In the mixing bowl, combine the Brussels Sprouts with the garlic powder, a generous pinch of salt and black pepper, a Tbsp of aquafaba, and the juice of 1/2 lemon. Toss to combine.
To the second baking sheet, add the Brussels Sprouts face down.
Bake both pans together. Bake the pan with the squash, onions, and chickpeas for 45 minutes. Bake the pan with the Brussels Sprouts for 30 minutes.
Serve over a bed of quinoa or salad greens (optional), with a generous drizzle of Lemon Garlic Tahini Sauce and a sprinkle of pepitas.

For the Lemon Garlic Tahini Sauce

In a small mixing bowl, whisk together the tahini, water, maple syrup, salt, and lemon.
Add minced garlic to taste (I like both tsp, but I know some people don't care for raw garlic).
Set aside. If there are leftovers, store in the fridge for up to 5 days.

Notes:

Aquafaba is the liquid (or "juice") from a can of Chickpeas AKA Garbanzo Beans. It is a thick liquid that works as an egg white replacer for merengues and also makes a good oil-replacer for roasting. To reserve, drain your can of chickpeas into a fine mesh strainer over a bowl. To make this meal more filling, I recommend serving it over quinoa or another grain. I served this to 4 adults and 1 cup of uncooked quinoa did the trick.

Calories

404.99

Fat (grams)

17.12

Sat. Fat (grams)

2.84

Carbs (grams)

54.39

Fiber (grams)

16.15

Net carbs

38.25

Sugar (grams)

12.45

Protein (grams)

18.49

Sodium (milligrams)

632.24

Cholesterol (grams)

0.00

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ABOUT THE RECIPE:

Sheet pan dinners are all the rage right now, which TBH I don’t really understand. I don’t think they’re particularly easy, they can result in over or under cooked food since most things cook at different rates, and they usually are pretty dry and bland.

HOWEVER, sheet pan meals are a GREAT way to get a bunch of veggies at dinner. There’s room for ton of experimentation with different ingredient combinations. And they can make great prepped lunches for the week.

To solve my own issues with sheet pan meals, I made sure to put the Brussels Spouts (which have a shorter cook time) on a different pan than the other veggies (which have a longer cook time). To vary the texture, I top the meal with pepitas. And to add a boost of flavor and some creaminess, I add a super easy tahini sauce (which is delicious on all sorts of things, by the way- you’ll want to save that one). If you’re making this several adults (or children with adult-sized appetites), I recommend serving this over quinoa to bulk it up.

RECIPE NOTES:

In this recipe, I call for the different veggies to be combined with seasoning and aquafaba in a BOWL rather than directly on the pan. This is purposeful, as I think it more evenly coats the veggies than trying to season directly on the pan. You can use the same bowl for all the different ingredients.
Patting the chickpeas dry will help them crisp up. Wipe the bowl out before adding them so they don’t get wet again! You patted them dry- let’s keep them that way.
Aquafaba is the liquid from a can of chickpeas (which are also called garbanzo beans).
If you dislike the taste of rosemary, you could substitute it with fresh thyme.

We may not be able to do the normal fall activities like corn mazes and Halloween parties, but we can still enjoy the produce.

Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!

Happy Cooking,

Courtney