22 Flavorful Fall Sheet Pan Recipes for Every Taste

Fall is the perfect season to bring warm, comforting flavors to your dinner table—and what better way to enjoy them than with sheet pan recipes?

Sheet pan meals are a game-changer: they are simple to prepare, require minimal cleanup, and deliver delicious, well-balanced dinners in one go.

From hearty chicken and root vegetables to vibrant vegetarian dishes and flavorful seafood options, these 22 fall sheet pan recipes capture the essence of the season.

Whether you’re cooking for family, meal prepping for the week, or hosting friends, these recipes make fall dinners both effortless and memorable.

22 Flavorful Fall Sheet Pan Recipes for Every Taste

From sweet and savory combinations to cozy, hearty meals, each recipe highlights seasonal produce and warm spices that define fall cooking.

Sheet pan recipes aren’t just convenient—they’re a way to enjoy comforting, delicious meals without spending hours in the kitchen.

Whether you’re craving roasted chicken, seafood, or plant-based dishes, these recipes bring a touch of fall magic to your table.

Try them all, mix and match, and make your weeknight dinners—or even weekend gatherings—both stress-free and flavorful.

Maple-Glazed Autumn Chicken and Vegetables

This fall-inspired sheet pan recipe combines tender chicken thighs with roasted root vegetables, all coated in a rich maple glaze.

The natural sweetness of the maple complements the earthy flavors of sweet potatoes, carrots, and Brussels sprouts, creating a warm, comforting dish perfect for chilly evenings.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 3 large carrots, peeled and sliced into thick sticks
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Arrange the chicken thighs on the sheet pan and surround them with sweet potatoes, carrots, and Brussels sprouts.
4. Brush the maple glaze generously over both the chicken and vegetables. Toss the vegetables lightly to coat them evenly.
5. Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
6. Garnish with fresh thyme before serving for a fragrant, autumnal touch.

This Maple-Glazed Autumn Chicken and Vegetables sheet pan meal is the epitome of fall comfort food: easy to prepare, packed with flavor, and perfect for cozy dinners that feel special without the fuss.

Harvest Sausage and Butternut Squash Sheet Pan

A medley of savory sausage, sweet butternut squash, red onions, and apples roasted together on a single pan makes for an effortless fall dinner.

This dish balances savory, sweet, and tangy flavors while filling your kitchen with the irresistible aroma of autumn.

Ingredients:

• 1 pound Italian sausage links (mild or spicy, based on preference)
• 1 small butternut squash, peeled, seeded, and cubed
• 1 large red onion, sliced into wedges
• 2 medium apples, cored and sliced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with foil for easy cleanup.
2. Arrange sausage links in the center of the pan. Scatter the cubed butternut squash, onion wedges, and apple slices around the sausage.
3. Drizzle olive oil over the entire pan. Sprinkle with rosemary, thyme, cinnamon, salt, and pepper. Toss gently to coat vegetables and apples evenly.
4. Roast for 25–30 minutes, turning the sausage halfway through, until the sausage is cooked through and the vegetables and apples are tender and lightly caramelized.
5. Serve immediately, spooning the roasted vegetables and apples alongside sliced sausage.

This Harvest Sausage and Butternut Squash sheet pan recipe captures the essence of fall in every bite, offering a simple yet hearty meal that satisfies both sweet and savory cravings.

Autumn Veggie and Quinoa Sheet Pan Bake

This vegetarian-friendly sheet pan recipe features a colorful mix of roasted fall vegetables layered over a bed of quinoa.

Enhanced with warm spices and a lemony drizzle, it’s a nutrient-packed, satisfying meal perfect for busy weeknights or meal prep.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 small pumpkin or kabocha squash, peeled and cubed
• 2 medium carrots, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Cook quinoa in vegetable broth according to package instructions and set aside.
3. In a large bowl, toss pumpkin, carrots, bell pepper, and onion with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread evenly on the sheet pan.
4. Roast for 25–30 minutes, tossing halfway, until vegetables are tender and lightly caramelized.
5. Serve the roasted vegetables over the cooked quinoa, drizzle with lemon juice, and garnish with fresh parsley.

The Autumn Veggie and Quinoa Sheet Pan Bake is a wholesome, colorful dish that highlights the flavors of fall vegetables while remaining light, healthy, and effortlessly delicious.

Apple-Cider Glazed Pork Chops with Roasted Vegetables

This sheet pan recipe pairs juicy pork chops with the warm, sweet-tart flavor of apple cider glaze.

Roasted alongside fall vegetables like parsnips, sweet potatoes, and red onions, it’s an easy one-pan dinner that delivers both comfort and elegance.

Ingredients:

• 4 bone-in pork chops
• 2 medium sweet potatoes, cubed
• 2 parsnips, peeled and sliced
• 1 red onion, cut into wedges
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• ½ teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. In a small bowl, mix apple cider, Dijon mustard, olive oil, thyme, cinnamon, salt, and pepper to create the glaze.
3. Arrange the pork chops in the center of the pan and surround them with sweet potatoes, parsnips, and red onion.
4. Brush the glaze over the pork chops and vegetables, reserving a little for later.
5. Roast for 25–30 minutes, brushing the pork chops with more glaze halfway through. Pork chops are done when the internal temperature reaches 145°F (63°C).
6. Serve immediately, drizzling any remaining glaze over the pork and vegetables.

Apple-Cider Glazed Pork Chops with Roasted Vegetables are a delightful way to celebrate fall flavors in a simple, fuss-free sheet pan dinner that’s perfect for family gatherings.

Lemon-Rosemary Salmon with Roasted Fall Veggies

This light and flavorful sheet pan recipe features tender salmon fillets roasted alongside seasonal vegetables.

A bright lemon-rosemary dressing enhances the natural flavors of the fish and vegetables, making it a healthy and elegant fall meal.

Ingredients:

• 4 salmon fillets
• 1 small butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, garlic powder, salt, and pepper.
3. Toss the butternut squash, Brussels sprouts, and bell pepper with half of the lemon-rosemary mixture and spread them on the sheet pan.
4. Roast vegetables for 15 minutes.
5. Remove the pan from the oven and place salmon fillets on top of the vegetables. Brush the salmon with the remaining lemon-rosemary mixture.
6. Roast for an additional 12–15 minutes, until the salmon is cooked through and flakes easily with a fork.

Lemon-Rosemary Salmon with Roasted Fall Veggies is a vibrant, nutritious sheet pan dinner that captures the bright flavors of autumn while staying simple and quick to prepare.

Spiced Chickpea and Sweet Potato Sheet Pan Bake

This vegan-friendly sheet pan recipe combines roasted sweet potatoes, spiced chickpeas, and autumn vegetables for a hearty, flavorful, and protein-packed meal.

Perfect for busy weeknights or meal prep, it’s full of warmth, spice, and color.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss chickpeas, sweet potatoes, bell pepper, and onion with olive oil, smoked paprika, cumin, cinnamon, chili powder, salt, and pepper.
3. Spread evenly on the sheet pan and roast for 25–30 minutes, tossing halfway through, until vegetables are tender and chickpeas are slightly crispy.
4. Remove from oven and drizzle with lemon juice. Garnish with fresh cilantro before serving.

Spiced Chickpea and Sweet Potato Sheet Pan Bake is a colorful, hearty, and flavorful vegan fall meal that is both satisfying and packed with nutrients, perfect for any cozy autumn evening.

Cranberry-Glazed Turkey Meatballs with Roasted Vegetables

This sheet pan recipe is a festive, fall-inspired meal that features juicy turkey meatballs coated in a tangy cranberry glaze, roasted alongside seasonal vegetables like carrots, parsnips, and Brussels sprouts.

It’s a simple yet elegant dish perfect for weeknight dinners or holiday gatherings.

Ingredients:

• 1 pound ground turkey
• ¼ cup breadcrumbs
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 medium carrots, sliced
• 2 parsnips, peeled and sliced
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• ½ cup cranberry sauce (homemade or store-bought)
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. In a bowl, combine ground turkey, breadcrumbs, egg, Parmesan, garlic, salt, and pepper. Form into 16–18 small meatballs.
3. Arrange the meatballs in the center of the sheet pan and scatter the carrots, parsnips, and Brussels sprouts around them. Drizzle vegetables with olive oil and season with salt and pepper.
4. Roast for 20 minutes. Meanwhile, mix cranberry sauce and balsamic vinegar in a small bowl.
5. Remove the pan from the oven, brush the meatballs with the cranberry glaze, and return to the oven for an additional 10 minutes, until meatballs are cooked through and vegetables are tender.
6. Garnish with fresh parsley before serving.

Cranberry-Glazed Turkey Meatballs with Roasted Vegetables offer a festive and flavorful fall dinner that is both comforting and visually stunning, perfect for sharing with family and friends.

Sage and Garlic Roasted Fall Vegetables with Polenta

This vegetarian sheet pan recipe features a medley of roasted fall vegetables seasoned with sage and garlic, served over creamy polenta.

The combination of tender vegetables and rich polenta makes this dish hearty, satisfying, and perfect for chilly fall nights.

Ingredients:

• 1 small butternut squash, cubed
• 2 medium carrots, sliced
• 1 red onion, sliced
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 teaspoons fresh sage, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup polenta
• 4 cups vegetable broth
• 2 tablespoons butter (or vegan alternative)
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss squash, carrots, onion, and Brussels sprouts with olive oil, sage, garlic, salt, and pepper. Spread evenly on the sheet pan.
3. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
4. Meanwhile, bring vegetable broth to a boil in a medium saucepan. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, for 20–25 minutes until creamy. Stir in butter and Parmesan cheese, if using.
5. Serve roasted vegetables over a bed of creamy polenta.

Sage and Garlic Roasted Fall Vegetables with Polenta is a comforting, elegant vegetarian dish that perfectly showcases the flavors and colors of fall, ideal for cozy dinners or entertaining.

Sweet Potato, Kale, and Sausage Sheet Pan Bake

This hearty sheet pan recipe combines spicy sausage, roasted sweet potatoes, and nutrient-rich kale.

Tossed with a flavorful blend of fall spices and roasted to perfection, it’s a one-pan meal that’s both filling and packed with autumn flavor.

Ingredients:

• 1 pound sausage links (spicy or mild), sliced into 1-inch pieces
• 2 medium sweet potatoes, cubed
• 1 bunch kale, stems removed and chopped
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon chili flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. In a large bowl, toss sweet potatoes, bell pepper, and sausage with olive oil, smoked paprika, garlic powder, chili flakes, salt, and pepper. Spread evenly on the sheet pan.
3. Roast for 20–25 minutes until sausage is cooked through and sweet potatoes are tender.
4. Remove the pan from the oven, add chopped kale, and toss with the hot vegetables and sausage. Roast for an additional 5–7 minutes until the kale is wilted but still vibrant.
5. Serve hot, straight from the sheet pan for a rustic, easy meal.

Sweet Potato, Kale, and Sausage Sheet Pan Bake is a flavorful, balanced fall meal that’s perfect for a weeknight dinner, combining protein, vegetables, and autumn spices in one easy-to-make dish.

Roasted Pumpkin and Chickpea Sheet Pan Bowl

This vibrant vegetarian sheet pan recipe highlights roasted pumpkin, chickpeas, and a mix of fall spices for a hearty, nutrient-packed meal.

Served over quinoa or rice, it’s perfect for a wholesome autumn dinner.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups cooked quinoa or rice
• Fresh parsley, chopped, for garnish
• 1 tablespoon tahini (optional)

Instructions:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Toss pumpkin, chickpeas, bell pepper, and red onion with olive oil, smoked paprika, cumin, cinnamon, salt, and pepper. Spread evenly on the sheet pan.
3. Roast for 25–30 minutes, tossing halfway through, until pumpkin is tender and chickpeas are lightly crispy.
4. Serve roasted vegetables and chickpeas over cooked quinoa or rice. Drizzle with tahini and sprinkle with fresh parsley before serving.

Roasted Pumpkin and Chickpea Sheet Pan Bowl is a colorful, comforting fall meal that’s both hearty and packed with flavor, perfect for vegetarians or anyone craving a cozy autumn dinner.

Honey-Roasted Pears and Carrots with Walnuts

This sweet and savory fall sheet pan recipe features honey-roasted pears and carrots topped with crunchy walnuts and warm spices.

It works beautifully as a side dish or a light dessert, filling the kitchen with cozy autumn aromas.

Ingredients:

• 3 medium carrots, peeled and sliced into sticks
• 2 ripe pears, cored and sliced
• 2 tablespoons olive oil
• 2 tablespoons honey
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup walnuts, roughly chopped
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss carrots and pear slices with olive oil, honey, cinnamon, nutmeg, and a pinch of salt. Spread evenly on the sheet pan.
3. Roast for 20–25 minutes, tossing halfway through, until carrots are tender and pears are caramelized.
4. Sprinkle walnuts over the top during the last 5 minutes of roasting to lightly toast them.
5. Serve warm as a side dish or dessert.

Honey-Roasted Pears and Carrots with Walnuts is a simple yet elegant fall dish, blending sweet, nutty, and spiced flavors that capture the essence of autumn.

Spiced Apple and Butternut Squash Sheet Pan Crisp

This dessert-inspired sheet pan recipe combines sweet apples and roasted butternut squash with a crunchy oat topping.

It’s an easy, wholesome alternative to traditional crisps that’s perfect for fall gatherings.

Ingredients:

• 2 medium apples, peeled, cored, and sliced
• 1 small butternut squash, peeled and cubed
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup old-fashioned oats
• ¼ cup almond flour
• ¼ cup brown sugar
• 3 tablespoons melted butter or coconut oil
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. In a bowl, toss apples and butternut squash with maple syrup, cinnamon, and nutmeg. Spread in a single layer on the sheet pan.
3. In a separate bowl, combine oats, almond flour, brown sugar, melted butter, and salt. Sprinkle evenly over the fruit and squash.
4. Roast for 25–30 minutes, until the topping is golden and the fruit is tender.
5. Serve warm on its own or with a scoop of vanilla ice cream.

Spiced Apple and Butternut Squash Sheet Pan Crisp is a cozy, crowd-pleasing fall dessert that’s easy to make, bursting with autumn flavors, and perfect for family gatherings or holiday celebrations.

Balsamic Roasted Chicken with Root Vegetables

This sheet pan recipe features tender chicken thighs roasted with a medley of root vegetables and a tangy balsamic glaze.

The combination of savory chicken and naturally sweet vegetables makes this a comforting, easy-to-make fall dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium carrots, sliced
• 2 parsnips, peeled and sliced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, thyme, garlic powder, salt, and pepper.
3. Arrange chicken thighs on the sheet pan and scatter vegetables around them. Brush the balsamic mixture over the chicken and vegetables.
4. Roast for 35–40 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
5. Serve immediately, spooning any pan juices over the chicken and vegetables.

Balsamic Roasted Chicken with Root Vegetables is a simple yet elegant fall dinner that balances sweet and savory flavors in one effortless sheet pan meal.

Autumn Shrimp and Vegetable Sheet Pan Bake

This quick and flavorful sheet pan recipe features succulent shrimp roasted alongside seasonal vegetables like Brussels sprouts, sweet potatoes, and red bell peppers, all tossed in a warm fall spice blend.

It’s perfect for a fast, healthy autumn dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cups Brussels sprouts, halved
• 1 medium sweet potato, cubed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss Brussels sprouts, sweet potato, and bell pepper with olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper. Spread vegetables on the sheet pan.
3. Roast vegetables for 15 minutes, then add the shrimp to the pan and toss lightly with the vegetables.
4. Roast for an additional 8–10 minutes, until shrimp are pink and cooked through and vegetables are tender.
5. Serve with fresh lemon wedges for a bright, zesty finish.

Autumn Shrimp and Vegetable Sheet Pan Bake is a fast, nutritious, and flavorful fall meal, combining sweet and savory notes in a colorful, one-pan dinner.

Spiced Beef and Root Vegetable Sheet Pan Roast

This hearty sheet pan recipe pairs tender beef strips with a mix of roasted root vegetables, seasoned with aromatic fall spices.

It’s an easy, comforting dinner that’s full of flavor and perfect for a cozy autumn evening.

Ingredients:

• 1 pound beef sirloin, sliced into thin strips
• 2 medium carrots, sliced
• 2 parsnips, peeled and sliced
• 1 small sweet potato, cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss beef strips and root vegetables with olive oil, smoked paprika, cumin, cinnamon, garlic powder, salt, and pepper. Spread in a single layer on the sheet pan.
3. Roast for 20–25 minutes, tossing halfway, until beef is cooked to your preferred doneness and vegetables are tender and caramelized.
4. Garnish with fresh parsley before serving.

Spiced Beef and Root Vegetable Sheet Pan Roast is a hearty, flavorful fall meal that’s easy to prepare and packed with autumn spices, perfect for satisfying family dinners.

Mediterranean Fall Sheet Pan Chicken with Olives and Tomatoes

This sheet pan recipe brings Mediterranean flavors to fall with juicy chicken thighs roasted alongside cherry tomatoes, Kalamata olives, red onions, and bell peppers.

A drizzle of olive oil and a sprinkle of herbs elevate the natural flavors, making it both rustic and elegant.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• ½ cup Kalamata olives, pitted
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a bowl, toss cherry tomatoes, bell pepper, onion, and olives with olive oil, oregano, garlic powder, salt, and pepper.
3. Arrange chicken thighs on the sheet pan and surround them with the vegetable mixture.
4. Roast for 35–40 minutes, until chicken reaches 165°F (74°C) and vegetables are tender and slightly caramelized.
5. Garnish with fresh parsley before serving.

Mediterranean Fall Sheet Pan Chicken with Olives and Tomatoes is a colorful, flavorful dinner that combines the best of Mediterranean cuisine with seasonal fall produce, perfect for a weeknight or special occasion.

Thai-Inspired Sweet Potato and Chicken Sheet Pan

This sheet pan recipe features chicken and sweet potatoes roasted with a Thai-inspired peanut and lime sauce.

Finished with fresh cilantro and a squeeze of lime, it delivers bold, vibrant flavors while keeping prep and cleanup simple.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, ginger, lime juice, salt, and pepper.
3. Toss chicken, sweet potatoes, and red bell pepper with olive oil, then spread evenly on the sheet pan.
4. Roast for 20 minutes, then brush chicken with the peanut-lime sauce and return to the oven for an additional 15 minutes, until chicken is cooked through and sweet potatoes are tender.
5. Garnish with fresh cilantro and serve with extra lime wedges.

Thai-Inspired Sweet Potato and Chicken Sheet Pan is a quick, flavorful meal that brings the warmth of fall together with vibrant Asian-inspired flavors, perfect for an easy weeknight dinner.

Moroccan-Spiced Carrot and Chickpea Sheet Pan Bake

This vegan sheet pan recipe combines roasted carrots, chickpeas, and sweet potatoes with Moroccan spices like cumin, coriander, and cinnamon.

Finished with a drizzle of lemon-tahini sauce, it’s a hearty, aromatic fall dish full of flavor and color.

Ingredients:

• 2 cups carrots, sliced
• 1 medium sweet potato, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons tahini
• Juice of 1 lemon
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss carrots, sweet potato, and chickpeas with olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Spread evenly on the sheet pan.
3. Roast for 25–30 minutes, tossing halfway, until vegetables are tender and chickpeas are lightly crispy.
4. Whisk tahini and lemon juice together to make a drizzle. Drizzle over roasted vegetables and garnish with fresh cilantro.

Moroccan-Spiced Carrot and Chickpea Sheet Pan Bake is a vibrant, aromatic fall meal that’s easy to prepare, packed with flavor, and perfect for a healthy, plant-based dinner.

Garlic Butter Salmon with Roasted Fall Vegetables

This sheet pan recipe features tender salmon fillets roasted with a medley of fall vegetables, all coated in a garlic butter sauce.

It’s a flavorful, healthy, and effortless one-pan dinner that’s perfect for autumn evenings.

Ingredients:

• 4 salmon fillets
• 2 cups Brussels sprouts, halved
• 1 medium sweet potato, cubed
• 1 red bell pepper, sliced
• 3 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, mix melted butter, minced garlic, smoked paprika, salt, and pepper.
3. Toss vegetables with half of the garlic butter mixture and spread evenly on the sheet pan.
4. Roast vegetables for 15 minutes. Remove pan from oven, place salmon fillets on top, and brush with the remaining garlic butter.
5. Roast for an additional 12–15 minutes, until salmon is cooked through and vegetables are tender.
6. Serve with fresh lemon wedges.

Garlic Butter Salmon with Roasted Fall Vegetables is an easy, nutritious, and flavorful sheet pan dinner that combines the richness of salmon with the natural sweetness of autumn vegetables.

Lemon-Herb Cod with Roasted Root Vegetables

This light and fragrant sheet pan recipe features cod fillets roasted with carrots, parsnips, and red onions, seasoned with lemon, garlic, and fresh herbs.

It’s a wholesome fall meal that’s quick to prepare and full of bright flavors.

Ingredients:

• 4 cod fillets
• 2 medium carrots, sliced
• 2 parsnips, peeled and sliced
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a bowl, toss carrots, parsnips, and red onion with olive oil, garlic, salt, and pepper. Spread evenly on the sheet pan.
3. Roast vegetables for 20 minutes. Remove pan from oven, place cod fillets on top, drizzle with lemon juice and zest, and sprinkle with thyme.
4. Roast for an additional 12–15 minutes, until cod is cooked through and vegetables are tender.
5. Garnish with fresh parsley before serving.

Lemon-Herb Cod with Roasted Root Vegetables is a simple, elegant fall sheet pan dinner that balances light, zesty flavors with hearty seasonal vegetables.

Cajun Shrimp with Roasted Sweet Potatoes and Bell Peppers

This bold, flavorful sheet pan recipe features Cajun-spiced shrimp roasted with sweet potatoes and bell peppers.

It’s a quick, easy, and colorful fall dinner with a perfect balance of spice and natural sweetness.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Toss sweet potatoes and bell peppers with half of the olive oil and a pinch of salt and pepper. Spread evenly on the sheet pan and roast for 15 minutes.
3. In a bowl, toss shrimp with remaining olive oil, Cajun seasoning, smoked paprika, salt, and pepper.
4. Add shrimp to the sheet pan with roasted vegetables and roast for an additional 8–10 minutes, until shrimp are pink and cooked through.
5. Garnish with fresh cilantro and serve with lime wedges.

Cajun Shrimp with Roasted Sweet Potatoes and Bell Peppers is a spicy, colorful, and satisfying fall sheet pan meal that’s perfect for quick weeknight dinners or casual entertaining.

Sage and Apple Roasted Chicken Sheet Pan

This cozy fall sheet pan recipe combines juicy chicken thighs with sweet apples and earthy root vegetables, all seasoned with fresh sage.

The natural sweetness of the apples caramelizes beautifully alongside the savory chicken, creating a warm and comforting autumn meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium apples, cored and sliced
• 2 medium carrots, sliced
• 1 small parsnip, peeled and sliced
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss apples, carrots, parsnip, and red onion with olive oil, sage, garlic powder, salt, and pepper.
3. Arrange chicken thighs on the sheet pan and surround them with the apple and vegetable mixture.
4. Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
5. Serve warm, spooning any pan juices over the chicken and vegetables for extra flavor.

Sage and Apple Roasted Chicken Sheet Pan is the perfect autumn dinner:

simple to prepare, packed with cozy fall flavors, and sure to impress with minimal effort.