Smoky Sweet and Spicy Roasted Fall Veggies

Man, this summer weather really did me in. I wouldn’t be lying if I said I barely cooked a meal for a month straight. Thank god there is always toast, smoothies and cheese plates to save the day. But now that the temperature is cooling down, I can turn on my oven again. And best of all, my favorite veggies are in season in the fall!

I’ve been wanting to create a sheet pan dinner, aka one where you make everything on one pan, and this one fits the bill. It’s a combination of carrots, purple potatoes and chickpeas, covered in an amazingly tasty and aromatic smoky, sweet and spicy spice mixture. You throw them on a sheet pan, bake in the oven and eat it up like candy.

I love that this dish tastes incredible and is vegan and gluten-free for anyone following those types of diets. I paired my roasted veggies with some brown rice for protein, and it would probably go well with any whole grain. Even better, serve this as a side dish for fish, chicken or top the veggies with a fried egg.

And if you’ve got some winter squash or a different type of potato around, feel free to throw those into the mix. I would even go out on a limb and say this spice mix would be the perfect addition to homemade kale chips. Yum!

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Smoky, Sweet Spicy Roasted Fall Veggies are the easiest sheetpan dinner or side. Completely #vegan and #glutenfree with tons of big flavor. Add your favorite potatoes or squash to the mix to change things up! #fallveggies #sheetpandinner #sheetpan #yum

Smoky Sweet & Spicy Roasted Veggies

Flavorful sheet pan roasted veggies

Course Side Dish
Keyword roasted veggies
Servings 4

Ingredients

  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 2 medium carrots roughly chopped
  • 1 15-ounce can chickpeas rinsed and drained
  • 1 medium purple potato roughly chopped
  • 2 tablespoon vegetable oil

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, cayenne and brown sugar. Mix well.
  3. Place the carrots, chickpeas and potatoes in a large bowl and coat with oil. Pour the spice mixture on top and stir well.
  4. Spread the veggie mixture on a sheet pan. Roast for 25 minutes, flipping halfway through.

12 Comments

  • Reply
    Tawnie Kroll
    October 2, 2018 at 4:05 pm

    This recipe was delish I loved using using the veggies on my chicken bowl!

  • Reply
    Lindsey
    October 2, 2018 at 4:11 pm

    Delicious flavors, and I love the texture of the chickpeas!!

  • Reply
    meme inge
    October 4, 2018 at 9:20 pm

    Absolutely love fall veggies! This smoky sweet flavor combination will make a great side dish!

  • Reply
    Emily
    October 7, 2018 at 4:26 pm

    I love the smoky addition of the paprika, I tried this topped with a fried egg and it was amazing!

  • Reply
    Liz
    October 7, 2018 at 5:37 pm

    Always love a good fall veggie!

  • Reply
    Lorie
    October 7, 2018 at 10:07 pm

    All about the cayenne these days, and this recipe has huatvtge right amount!

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