Fall Harvest Sheet Pan Vegetables with Maple Dijon Dressing

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Fall Harvest Sheet Pan Vegetables with Maple Dijon Dressing

Recipe from Two Peas and Their Pod

A colorful fall sheet pan recipe with roasted delicata squash, baby potatoes, chickpeas, red onion, and kale. Finished with a sweet and tangy maple Dijon dressing, feta, pepitas, and dried cranberries. An easy, flavorful fall side dish or meatless meal!

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Side Dish

Cuisine: American

Keyword: chickpeas, delicata squash, fall harvest sheet pan vegetables, potatoes

Servings:

Calories: 412kcal

Ingredients

For the sheet pan:

1 delicata squash
1 lb baby Yukon gold potatoes, halved
1/2 red onion, sliced
1 (15 oz) can chickpeas, rinsed and drained
2 tablespoons olive oil, plus more for drizzling
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
4 sprigs fresh thyme
3 sprigs fresh rosemary
3 cups chopped Lacinato kale
1/2 cup feta cheese (or goat cheese)
1/4 cup pepitas
1/4 cup dried cranberries, optional

For the dressing:

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon minced garlic
Kosher salt and black pepper, to taste

Instructions

Prep the Squash. Preheat oven to 425°F. Line a large sheet pan with parchment paper. Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into 1/2-inch slices to form half-moons.
Season. Add the squash, potatoes, red onion, and chickpeas to the prepared sheet pan. Drizzle with 2 tablespoons olive oil and season with salt, garlic powder, paprika, and black pepper. Toss until well coated, then spread into an even layer. Add the thyme and rosemary sprigs.
Roast. Roast for 20 minutes. Remove the pan from the oven and toss the vegetables. Return to the oven and roast for 10 to 12 minutes, or until the potatoes are tender and the vegetables are golden.
Add Kale. Remove the thyme and rosemary sprigs. Add the kale and drizzle with a little olive oil. Toss to coat. Return the pan to the oven and roast for 3 to 5 minutes, or until the kale is tender.
Make Dressing. While the vegetables roast, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, and garlic. Season with salt and black pepper, to taste.
Finish. Drizzle the maple-Dijon dressing over the roasted vegetables. Sprinkle with feta, pepitas, and dried cranberries, if using. Serve warm.

Notes

Make sure the vegetables are spread in an even layer on the sheet pan for the best roasting results. Use two pans if necessary.
You do not need to peel delicata squash. Just remove the seeds and slice.
Remove the woody thyme and rosemary sprigs before adding the kale.
Add the feta, pepitas, and dried cranberries after roasting.
The dried cranberries are optional but add a nice touch of sweetness.
Taste and adjust the maple Dijon dressing with additional salt, pepper, or lemon juice as needed.
For a heartier meal, serve with quinoa, farro, or your favorite protein.

Nutrition