Smoky Sweet and Spicy Roasted Fall Veggies

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!

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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


  • 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


  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.

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  • 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
    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
    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
    October 7, 2018 at 5:37 pm

    Always love a good fall veggie!

  • Reply
    October 7, 2018 at 10:07 pm

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

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