Seasonal veggies tossed in a warm, earthy dressing for added flavor, then roasted for the perfect dinner. Add cooked lentils or chickpeas for plant-based protein, or pair with roasted pasture-raised chicken. Also makes for great leftovers for hearty lunches!

Autumn Roast Sheet Pan Dinner Recipe

Prep Time: 15 minutes | Cook Time: 30 minutes| Total Time: 45 minutes | Servings: 4 - 6

INGREDIENTS

Dressing:

¼ cup olive oil
¼ tsp paprika
2 tsp thyme
1 tsp turmeric
2 tbsp Dijon mustard
3 garlic clove
1 tbsp maple syrup
1 tsp Himalayan salt

Autumn Roast:

2 sweet potatoes, chopped
1 red onion, chopped
1 white onion, chopped
1 lb brussel sprouts, halved
1 handful parlsey, diced

INSTRUCTIONS

1. Preheat the oven to 425 degrees. While the oven heats, make the dressing.

2. In a blender, combine all the ingredients for the dressing. Emulsify until combined. Taste for flavor and add salt or additional spice if needed.

3. Prep your veggies and pour the dressing over them in a large bowl. Toss to combine and then transfer the veggies to a large sheet pan.

4. Bake for 25-35 minutes depending on your oven. Interminttently check your veggies and toss with a spatula to make sure they cook evenly.

5. Once roasted, remove from the oven and sprinkle with the parsley for garnish and additional salt if needed.

6. Add to your dinner plate as a side with roasted chicken, or toss with cooked lentils and/or chickpeas. Makes great leftovers! Store in glass.

More Recipes You Might Like

Recipes

Autumn Roast Sheet Pan Dinner

This sheet pan dinner is all about simple prep, great texture, and cozy, comforting flavor. Hearty enough for chilly nights, easy enough for any day of the week.