This nutritious sheet pan dinner recipe combines delicious fall produce and seasonal spices for a savory, filling meal you'll return to all season long.

Take benefit of colorful fall produce with this particular fall harvest sheet pan recipe. This savory, nourishing meal combines hearty seasonal veggies and plant protein – plus some of my favorite filling starches – to create the ultimate balanced plate.

Why You'll Love This Fall Harvest Sheet Pan Dinner Recipe

1. Roasts altogether. To cook this recipe, all you have to do is spread everything in your sheet pan and roast it until it's done. This makes it super easy to put together along with a cinch to wash up, too.
2. Full of classic fall flavors. You'll obtain a large amount of flavor in the garlic and thyme – which combo, along with the other spices and dry herbs, make for a wonderfully yummy bite that tastes much like fall.
3. A seasonal and nutritious meal. The butternut squash in this recipe is loaded with antioxidant-rich beta-carotene, ascorbic acid, and e vitamin. And the Brussels sprouts provide many of the same nutrition benefits as other cruciferous vegetables like broccoli, as well as vitamin C, fiber, and antioxidants related to lower chronic disease risk.

Why You ought to be Using In-Season Produce

This sheet pan dinner recipe is loaded with in-season produce, including butternut squash and Brussels sprouts. Eating using the seasons provides a various benefits:

• The produce is really much more flavorful! Look at a tomato. If you buy tomatoes at the dead of winter, they frequently have much less flavor and therefore are more mealy in texture compared to those picked at their ripest in summer. It is the same for fall produce.
• It's often packed with more nutrition. Not only is in-season produce tastier, it really provides a a bit more nutrition bang for your buck. Produce picked at its peak ripeness tends to have more available nutrients, vitamins, and minerals. This can vary from anywhere between 10 to 50 % when compared with packaged produce.
• Fall and winter produce is more hardy. Produce this time around of year tends to withstand lots of tough elements, which is great because it won't spoil as fast.

Fall Harvest Sheet Pan Dinner Recipe (Serves 3-4)

Ingredients

• 1 15oz can chickpeas, drained and rinsed well
• 2 cups butternut squash, cubed
• 1 cup brussels sprouts, halved
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp fennel seeds
• 1/2 tsp ground coriander
• 1/2 tsp red pepper flakes
• 6 sprigs fresh thyme, leaves removed from stems
• 1 tbsp avocado oil
• Salt and pepper

Instructions

1. Set your oven to 425oF and prepare a lined baking sheet with parchment paper.
2. Place chickpeas in a clean kitchen towel and pat them nice and dry before adding these to the sheet pan, along with the butternut squash and brussels sprouts.
3. Top the vegetables with herbs, spices, and oil and provide everything a generous toss with your hands until completely coated.
4. Sprinkle pepper and salt on top to taste, then devote the oven for 15-20 minutes or until vegetables are tender.
5. Serve vegetables with your favorite grains or starches, and enjoy!