Last Updated on October 23, 2025 by Christin Gillespie

This Roasted Fall Vegetables with Balsamic Tahini Sauce recipe is the ultimate easy side dish to enjoy during the autumn months. Sweet butternut squash, Brussels sprouts, red onion, and mushrooms, get roasted to perfection on one sheet pan, then finished with an irresistible balsamic tahini sauce. Great for meal prep, holiday gatherings, or a vegan side to enjoy with your favorite weeknight dinner!

Roasted Fall Vegetables with Balsamic Tahini Sauce including red onion, butternut squash, Brussels sprouts, and mushrooms, in a white bowl with a fork, sitting on white marble counter.

If you’re anything like me and can’t get enough of fall veggies, this easy sheet pan recipe is about to become your new favorite. Think butternut squash, Brussels sprouts, red onion, and mushrooms all roasted until they’re caramelized,

The real star though, is the balsamic tahini sauce. Made with tahini, balsamic vinegar, pure maple syrup, fresh lemon juice, and garlic. It’s creamy, tangy, and a tad sweet. Plus, it whips up in minutes and complements the roasted veggies beautifully!

May I also note that this recipe is vegan and practically foolproof. Just toss your veggies on a sheet pan, roast them to perfection, drizzle on that irresistible balsamic tahini sauce, and you’re all set to pair it with your favorite protein. Whether it’s for meal prep, holiday sides, or a quick weeknight dinner that feels a little extra, this dish has got you covered!

The Roasted Fall Recipe You Didn’t Know You Needed

Minimal Effort: Chop, season, roast, and drizzle—all done on one sheet pan for easy cleanup.
Perfect for Weeknights: A nourishing, effortless meal that comes together quickly on busy days.
Flavorful & Satisfying: Roasting brings out those yummy caramelized flavors that make every bite super comforting.
Meal Prep Made Easy: Keeps great and reheats beautifully, so it’s prefect for an easy side dish throughout the week.

Roasted Fall Vegetables including red onion, butternut squash, Brussels sprouts, and mushrooms.

Ingredients

Organic Butternut Squash: Naturally sweet and super hearty—honeynut squash is my favorite variety!
Organic Brussels Sprouts: A classic fall veggie that gets halved so they roast up crispy and tender.
Organic Red Onion: Adds a touch of sweetness and bright color to the mix.
Organic Baby Bella Mushrooms: Meaty and earthy, mushrooms provide the side dish extra texture without any heaviness.
Organic Seasonings: Just dried rosemary, garlic powder, sea salt, and black pepper to keep things simple and naturally flavorful.
Organic Avocado Oil: A heart-healthy oil with a high smoke point, perfect for roasting everything to perfection.
Organic Balsamic Tahini Sauce: Creamy, tangy, and a tad sweet—this sauce brings all the flavors together and makes the veggies even more crave-worthy.

How to Make

Sheet Pan. Preheat your oven to 425°F (220°C). On a large baking sheet, add the chopped vegetables. Drizzle with avocado oil, then sprinkle with seasonings. Toss everything to coat evenly. Roast for 20–25 minutes, flipping halfway through.
Balsamic Tahini Sauce. In a bowl, whisk together the sauce ingredients. Add spring water gradually until you reach a semi-thick, pourable consistency. Set aside.
Assemble. Divide the roasted vegetables between bowls and drizzle generously with the balsamic tahini sauce. Enjoy with your favorite source of protein!

Easy Roasted Vegetable Recipe including red onion, butternut squash, Brussels sprouts, and mushrooms.

Roast Like a Pro: Sheet Pan Tips

Organic Raw Tahini: If you don’t have it, organic raw cashew butter is a great substitute.
Adjust Sauce Thickness: Add spring water slowly—too much makes it thin, and too little makes it hard to drizzle. Aim for creamy and pourable.
Use a Light Hand with Oil: Just enough to coat the veggies—too much can make them soggy.

Storing & Reheating

This Roasted Fall Vegetables with Balsamic Tahini Sauce is awesome for leftovers and meal prep. It keeps well and tastes just as yummy the next day!

Storing. Transfer the roasted vegetables to airtight glass containers and refrigerate for up to 4 days. Store the balsamic tahini sauce separately in a small airtight container.

Reheating. Preheat your oven to 350°F (175°C). Transfer the leftovers (without the sauce) to an oven-safe dish and warm for 10–15 minutes, or until heated through. Drizzle the balsamic tahini sauce over the warm dish just before serving.

Roasted Fall Vegetables with Balsamic Tahini Sauce Recipe including red onion, butternut squash, Brussels sprouts, and mushrooms, in a white bowl with a fork, sitting on white marble counter.

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Xoxo.

CMG.

Roasted Fall Vegetables with Balsamic Tahini Sauce

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4-6 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Roasted Fall Vegetables with Balsamic Tahini Sauce is an easy and delicious one-pan side dish. Made with seasonal veggies and a creamy balsamic tahini sauce, this vegan recipe is perfect for cozy fall dinners, meal prep, or holiday gatherings!

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

3 cups butternut squash, peeled & cubed
2 cups Brussels sprouts, halved
1 red onion, quartered
2 cups baby bella mushrooms, halved
2 tsp avocado oil
2 tsp dried rosemary
½ tsp garlic powder
Sea salt & black pepper, to taste

BALSAMIC TAHINI SAUCE

¼ cup raw tahini
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
1 garlic clove, minced
Sea salt & black pepper, to taste
Spring water, to thin

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Instructions

Sheet Pan. Preheat your oven to 425°F (220°C). On a large baking sheet, add the chopped vegetables. Drizzle with avocado oil, then sprinkle with seasonings. Toss everything to coat evenly. Roast for 20–25 minutes, flipping halfway through.
Balsamic Tahini Sauce. In a bowl, whisk together the sauce ingredients. Add spring water gradually until you reach a semi-thick, pourable consistency. Set aside.
Assemble. Divide the roasted vegetables between bowls and drizzle generously with the balsamic tahini sauce. Enjoy with your favorite source of protein!

Notes

Organic Raw Tahini: If you don’t have it, organic raw cashew butter is a great substitute.

Adjust Sauce Thickness: Add spring water slowly—too much makes it thin, and too little makes it hard to drizzle. Aim for creamy and pourable.

Use a Light Hand with Oil: Just enough to coat the veggies—too much can make them soggy.

Storing & Reheating: Transfer the roasted vegetables to airtight glass containers and refrigerate for up to 4 days. Store the balsamic tahini sauce separately in a small airtight container. Preheat your oven to 350°F (175°C). Transfer the leftovers (without the sauce) to an oven-safe dish and warm for 10–15 minutes, or until heated through. Drizzle the balsamic tahini sauce over the warm dish just before serving.