Smoky, Sweet Spicy Roasted Fall Veggies are a super easy sheetpan dinner or side. Completely vegan and gluten free with tons of flavor. Add your favorite potatoes or squash to the mix to change things up!
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!
Smoky Sweet & Spicy Roasted Veggies
Flavorful sheet pan roasted veggies
- 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
Preheat the oven to 400 degrees F.
In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, cayenne and brown sugar. Mix well.
Place the carrots, chickpeas and potatoes in a large bowl and coat with oil. Pour the spice mixture on top and stir well.
Spread the veggie mixture on a sheet pan. Roast for 25 minutes, flipping halfway through.