Tis the season for roasted veggies! Specifically roasted carrots, brussel sprouts, sweet potatoes, and leeks. These roasted fall vegetables are roasted with savory crumbled tempeh for the perfect healthy sheet pan dinner.
It’s officially my favorite time of year: oven time! I’ve always lived in old houses that have inadequate heating systems, so when winter hits that means the oven comes on. There’s just something so cozy and comforting about a dinner hot out of the oven!
You’ll love that this veggie-ful dinner requires minimal prep and uses just one sheet pan and a mixing bowl. It’s perfect as a savory thanksgiving side or as a quick fall dinner.
Here’s what you’ll find in this fall sheet pan dinner
- Brussel sprouts. Do you remember how as a kid you were told that brussel sprouts were the worst veggie? Well, whoever said that is wrong. These little guys get so crispy in the oven and taste amazing with just a little bit of salt and olive oil!
- Carrots. This sweet root veggie is an excellent source of Vitamin A. And what is fall without oven roasted carrots?
- Leeks. I’m obsessed with leeks lately. They belong to the same family as onions but have a slightly sweeter and lighter flavor.
- Sweet potatoes. This root vegetable is packed with vitamin A, vitamin C, and a host of other beneficial vitamins and minerals. Roast them long enough in the oven and they’ll caramelize in their own sweet juices.
- Tempeh. A versatile and healthy plant-based protein, tempeh is a fermented food that’s a great alternative to tofu. This tempeh is marinated in a maple-soy sauce that really amps up the flavor of this dish.
How to make these roasted fall vegetables and tempeh
- Marinate the tempeh in the maple-soy glaze for at least 15 minutes. The longer you marinate the tempeh the better, but give it at least 15 minutes to soak up the flavors.
- Toss the cut vegetables in olive oil, salt, and pepper. Keep the seasonings simple so that you can enjoy the natural roasted veggie flavors.
- Spread the vegetables and tempeh in a thin layer on a large sheet pan. Roast for 30 minutes at 425F, turning halfway through.
This recipe makes 3 filling servings, but if you want to stretch the recipe you can pair it with quinoa, toasted pepitas (pumpkin seeds), and a handful of arugula.
Looking for more savory fall recipes like these roasted fall vegetables? Check out some of my favorites below:
- Warm Kale Salad with Butternut Squash and Tahini Dressing
- Vegan Black Eyed Pea Soup
- Mushroom and Lentil Casserole with Mashed Potatoes
Alright, go get your veggie on!
Roasted Fall Vegetables and Tempeh
Roasted Fall Vegetables
- 12 ounces brussel sprouts, sliced in half
- 3 large carrots, cut into carrot sticks
- 1 large sweet potato, diced small
- 1 medium leek
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- fresh ground black pepper, to taste
- 8 ounces tempeh
- 1/2 cup vegetable broth
- 2 tablespoons soy sauce (substitute with tamari if gluten free)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- Preheat the oven to 425 degrees F.
- Using your hands or a knife, crumble the tempeh into small chunks.
- In a medium bowl, stir together the soy sauce (or tamari), maple syrup, and vegetable broth. Marinate the tempeh in it for at least 15 minutes, making sure all the tempeh gets covered.
- To prepare the leek: Cut off the roots and the dark green tops- you won't be using these parts. Cut the remaining stalk lengthwise, then rinse in water to remove any dirt. Slice into 1/2 inch half moons.
- In a large bowl, toss the vegetables in olive oil, salt, and pepper.
- Combine the vegetables and marinated tempeh and spread into a thin layer on a large sheet pan. Roast for 30 minutes, stirring halfway through. Remove from the oven and enjoy!