Roasted Fall Vegetables with Chickpeas — 🧡🍂😋 Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch! So much FLAVOR in the fall veggies from the spices and the chickpeas turn crispy!
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Fall Roasted Vegetable Medley
I love roasted vegetables and can make a meal out of them. Especially when there’s crispy roasted and seasoned chickpeas to go along with them.
This isn’t a rocket science recipe that would necessarily make Julia Child proud. It takes simple ingredients, and with very simple preparation, demonstrates that seasonal veggies can taste like a million bucks. At least to me they do, but I have never been a ‘have to have meat and potatoes’ type of person.
These harvest vegetables are fast, easy, naturally vegan, gluten-free, and healthy. If you’re trying to go for a meatless main or aiming for some healthier lunch alternatives, this is a no-brainer.
It’s filling from all the fiber in the veggies as well as from the plant-based protein in the chickpeas.
What’s in Fall Roasted Vegetables?
This recipe features the same base of ingredients I use in this Roasted Sweet Potato and Chickpea Buddha Bowl. Here’s what you’ll need:
- Sweet potato
- Brussels sprouts
- Chickpeas – make sure to pat your chickpeas dry with a paper towel when you add them to the baking sheet. That will allow them to crisp up much more in the oven
- Red onion
- Olive oil
- Spices (cumin, coriander, turmeric, salt, pepper)
- Garlic
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Fall Roasted Vegetables
Who said vegetables have to be bland or boring? With simple steps, you can create a bold, flavorful, nutritious meal you’ll look forward to eating! Here’s an overview of the process:
- Preheat your oven to 425F, and line a baking sheet with aluminum foil.
- Arrange the veggies in a single layer, making sure the Brussels sprouts are placed cut-side down. Then, drizzle the mixture with oil, and evenly sprinkle the seasonings on top.
- Roast until the potatoes are fork-tender and the sprouts darken to your liking. Toss the veggies halfway through baking to ensure they all cook evenly.
- Prepare a dressing like Lemon Tahini Dressing or Curry Yogurt Sauce while the veggies roast.
- Pour the dressing on top, toss to combine, and enjoy your harvest vegetables while warm!
What to Serve with Fall Roasted Vegetables
Recipe FAQs
Because you’re roasting heartier root vegetables like sweet potatoes in this recipe, you’ll need to roast them for about 25 to 30 minutes.
Yes, you can definitely mix and match the veggies based on what you have on hand and enjoy. If you have other veggies that roast well — like summer squash, winter squash (butternut squash, acorn squash, etc.), carrots, or cauliflower. They would be nice additions!
Technically, yes. However, I don’t recommend using any frozen vegetables for this particular recipe (Brussels sprouts are best fresh, in my opinion).
Feel free to include additional herbs or spices like garlic powder, fresh rosemary, fresh thyme, or even a drizzle of balsamic vinegar!
These roasted vegetables and chickpeas are best served fresh. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 5 days.
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Harvest Roasted Vegetables and Chickpeas
Equipment
- 1 Baking Sheet
Ingredients
- 1 large/extra-large sweet potato, peeled and diced into 1 1/2-inch chunks
- 15 Brussels sprouts, trimmed and halved
- one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
- 1 small red onion, peeled and sliced into small chunks
- 2 to 3 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon kosher salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- minced garlic, optional and to taste
Instructions
- Preheat oven to 425F convection bake (if you don’t have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potato, Brussels sprouts cut side down, chickpeas, and red onion. Evenly drizzle with olive oil, evenly sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
- Roast for about 25 to 30 minutes, or until sweet potatoes are tender and sprouts are as darkened as desired. Toss/flip once midway through roasted to ensure even cooking.
- If desired, while the veggies roast, make either of these dressings: Lemon Tahini Dressing or Curry Yogurt Sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Roasted Vegetable Recipes:
Lemon Rosemary Coconut Oil Roasted Vegetables – Trying to eat more vegetables? Try them roasted with coconut oil for a healthy, fast, and easy dish!
Maple-Roasted Butternut Squash Quinoa Harvest Salad – Easy and packed with big fall flavors! Maple syrup, squash, and cranberries were made for each other! Love it when healthy tastes so good!
Roasted Curried Cauliflower and Chickpea Salad – An easy, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the stars! Topped with raisins, pistachios, cilantro, and a delish tangy Greek yogurt dressing!
Roasted Sweet Potato Salad – Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!
Honey Butter Smashed Sweet Potatoes – Soft, tender potatoes with crispy skin and the most heavenly melted honey butter on top! Easy comfort food that’s a perfect side dish anytime!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!
I could eat this every day for lunch AND dinner! Love roasted veggies and chickpeas!
I could do the same because I pretty much love all roasted veg!
I was just thinking last night when I was making roasted brussels sprouts how I could make a meal out of them…LOVE this idea! :)
I often do make a meal out of them…no shame :)
I remember how good your budha bowl recipe was so I know I’ll love this! I am trying to decide which dressing to go with–both of those are good too!
This definitely reminded me of the Buddha Bowl and you can’t go wrong with most any dressing for it! Let me know what you go with!