Name: Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 (15-oz) can chickpeas, drained; 1 large white sweet potato, cubed; 2 large carrots, sliced; 1 yellow onion, quartered; 2 cups brussel sprouts, halved; 1 cup baby bella mushrooms, halved; 2 tsp avocado oil; Sea salt & black pepper, to taste; 2 tbsp extra-virgin olive oil; 1 tbsp apple cider vinegar; 2 tsp dijon mustard; 2 tsp manuka honey; 2 garlic cloves, minced; 1 tsp Italian seasoning; Sea salt & black pepper, to taste; Avocado(s), sliced

Jump to Recipe·Print Recipe

Last Updated on March 3, 2025 by Christin Gillespie

This Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal recipe is sweet in flavor, while being created with healthy plant-based ingredients. Crispy chickpeas, sweet potatoes, vibrant carrots, hearty mushrooms, sliced onions, & roasted brussel sprouts, all get tossed in a homemade honey mustard sauce. It’s the perfect creation that is customizable, meal prep friendly, & ready in about 30 minutes!

Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal recipe sitting in a bowl with a fork and avocado in it, sitting on a cutting board.

Simple to make, while being packed with flavor. This Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal recipe is definitely one that you need to put on your list.

I like to compare plant-based sheet pan dinners to crockpot meals. You throw everything into pot or in this case, a sheet pan, give it a good toss & except for putting a lid on it, just pop it in the oven for a good 25 minutes.

See what I mean?! Same thing, but differently delicious. What’s best about sheet pan dinners too is that clean up is seamless (especially if you use parchment paper, which is highly recommended, as honey is very sticky) & the cook time is much quicker compared to a crockpot.

Not only is this plant-based sheet pan recipe easy to make, but it’s created with healthy ingredients & it’s great for leftovers!

Why You’ll Love This Plant-Based Sheet Pan Meal Recipe

Full of Flavor & Loaded with Nutrition: A sheet pan recipe that’s loaded with veggies & plant protein, is tossed in a homemade honey mustard sauce. Every bite is full of healthy deliciousness.
Quick & Easy: It’s a fall-infused dish that comes together in about 30 minutes.
Great for Meal Prep: This Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal stores well in the fridge, making it a great recipe to meal prep for healthy dinners throughout the week.

Healthy Plant-Based Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal recipe sitting in a bowl with a fork and avocado in it, sitting on a cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Sweet Potato: For this recipe I used organic white sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Carrots: For some extra heartiness + beta-carotene.
Organic Brussel Sprouts: If you don’t have those on hand, swap for broccoli, asparagus, cauliflower, or traditional green beans!
Organic Baby Bella Mushrooms: For some extra nutrition.
Organic Yellow Onion: Any color will work.
Organic Honey Mustard Sauce: A sweet, yet tangy combination gets coated last minute to elevate the flavors of this sheet pan.
Organic Avocado: For some additional healthy fats & creaminess!

How To Make

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas and chopped vegetables. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Honey Mustard Sauce. In a small bowl, whisk together the sauce ingredients.
Add the Sauce. Once the chickpeas are crispy and the veggies are roasted, toss with the honey mustard sauce.
Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!

Tips for Making this Healthy Sheet Pan Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Organic Manuka Honey: I always recommend manuka honey from Comvita, as it’s loaded with incredible health benefits. However, if you’re not a fan of manuka honey, replace it with local raw honey or organic pure maple syrup.
Add the Sauce Last: The reason why is because when the honey is baked, it removes all of the health benefits, so please for health’s sake, add the sauce just before serving.

Storing & Reheating

This Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal is the perfect healthy recipe for leftovers & meal prep!

Fridge Storage. Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with sliced avocado.

Healthy Plant-Based sheet pan recipe with crispy chickpeas, hearty sweet potatoes, vibrant carrots, hearty mushrooms, sliced onions, and roasted brussel sprouts, all tossed in a homemade honey mustard sauce in a bowl with a fork and avocado in it, sitting on a cutting board.

More Healthy Recipes You’ll Love Using Honey

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Fall Vegetable & Chickpea Honey Mustard Sheet Pan Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
1 large white sweet potato, cubed
2 large carrots, sliced
1 yellow onion, quartered
2 cups brussel sprouts, halved
1 cup baby bella mushrooms, halved
2 tsp avocado oil
Sea salt & black pepper, to taste

HONEY MUSTARD SAUCE

2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
2 tsp dijon mustard
2 tsp manuka honey
2 garlic cloves, minced
1 tsp Italian seasoning
Sea salt & black pepper, to taste

FOR SERVING

Avocado(s), sliced

Cook Mode Prevent your screen from going dark

Instructions

Roasted Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas and chopped vegetables. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Honey Mustard Sauce. In a small bowl, whisk together the sauce ingredients.
Add the Sauce. Once the chickpeas are crispy and the veggies are roasted, toss with the honey mustard sauce.
Assemble. Divide between bowls. Top with sliced avocado, if desired. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.

Organic Manuka Honey: I always recommend manuka honey from Comvita, as it’s loaded with incredible health benefits. However, if you’re not a fan of manuka honey, replace it with local raw honey or organic pure maple syrup.

Add the Sauce Last: The reason why is because when the honey is baked, it removes all of the health benefits, so please for health’s sake, add the sauce just before serving.

Storing & Reheating: Transfer ingredients to air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with sliced avocado.