Harvest Sheet Pan with Miso Mustard Sauce

This Harvest Sheet Pan with Miso Mustard Sauce is packed with roasted delicata squash, baby potatoes, chickpeas, and crispy kale, it delivers all the warm, savory flavors of fall. Everything cooks on a single sheet pan, making it perfect for low-stress entertaining, meal prep, or a weeknight dinner that tastes like a holiday feast. Finished with a bright, tangy-sweet miso mustard sauce that puts a fun twist on classic autumn flavors.

Harvest Sheet Pan with Miso Mustard Sauce ingredient notes:

Delicata Squash: Delicata squash is the star vegetable in this harvest sheet pan. It’s sweet, tender, and quick-roasting with no peeling (!) required. Its caramelized edges pair beautifully with the savory herbs and creamy miso mustard sauce.

Dijon Mustard: Dijon mustard gives the miso mustard sauce tang and depth, balancing the sweetness of the roasted vegetables. It adds a sharp, savory brightness that cuts through the rich fall flavors in the dish. The smooth consistency blends seamlessly into the dressing, creating a velvety sauce that coats every ingredient.

White Miso Paste: White miso paste brings an irresistible umami richness to the sauce, making the entire sheet pan taste more complex and flavorful. Its mild, slightly sweet profile pairs perfectly with honey, dijon, and roasted squash. It’s an affordable, long-lasting ingredient that instantly upgrades any fall or Thanksgiving recipe.

Chickpeas: Chickpeas add plant-based protein, hearty texture, and golden crispiness to this harvest sheet pan. They roast beautifully alongside the squash and potatoes, becoming slightly crunchy on the edges while staying creamy inside. This makes the dish filling enough to serve as a vegetarian holiday main—not just a side.

Harvest Sheet Pan with Miso Mustard Sauce

Recipe by Jenn Lueke

4.7 from 23 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

50

minutes

This Harvest Sheet Pan with Miso Mustard Sauce is packed with roasted delicata squash, baby potatoes, chickpeas, and crispy kale, it delivers all the warm, savory flavors of fall.

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Ingredients

• For the Harvest Sheet Pan

• 2 teaspoons garlic powder

• 1 1/2 teaspoons kosher salt

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon ground sage

• 1/4 teaspoons red pepper flakes (optional)

• 1 pound baby potatoes, halved (no larger than 1-inch pieces)

• 1 medium delicata squash, seeds removed, halved, and sliced into 1/2-inch pieces

• 1 medium red onion, thinly sliced

• 15 ounces chickpeas, drained and rinsed

• 2 tablespoons olive oil, additional if needed

• 3 cups finely chopped curly or tuscan kale, tighly packed (about 6 ounces)

• 3/4 cup crumbled feta (optional)

• For the Miso Mustard Sauce

• 2 tablespoons white miso paste

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1 tablespoon raw honey

• 1 teaspoon dijon mustard

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

Directions

• Preheat the oven to 425ºF. Prepare an extra large sheet pan (15×10) or two medium sheet pans (Line the sheet pan with parchment paper if needed).
• In a small bowl, combine the garlic powder, salt, thyme, rosemary, black pepper, sage, and red pepper flakes. Set aside.
• Add the potatoes, squash, onion, and chickpeas to the sheet pan and toss with the olive oil and the spice mix until well coated. Spread out into a single layer and avoid overlapping as much as possible. (Note: You really want the squash and potatoes to directly touch the bottom of the pan, use two sheet pans if needed). Bake until the potatoes are fork tender and squash is golden, 28 to 33 minutes, then remove from the oven, keeping the oven on 425ºF.
• Add the kale to the sheet pan and gently toss with all of the components. If needed, drizzle additional olive oil to lightly coat the kale. Spread out into a single layer again and return to the oven until the kale is crisp, 8 to 10 minutes.
• Meanwhile, make the miso mustard sauce: Whisk the miso paste, apple cider vinegar, olive oil, honey, dijon mustard, salt, and pepper in a small bowl or jar until smooth. Set aside.
• When the vegetables are done roasting, immediately sprinkle the crumbled feta over top (if using) and let the sheet pan rest for 5 minutes to melt slightly.
• To serve, evenly divide among 4 plates and drizzle with the miso mustard sauce.

Notes

• Store it: Refrigerate the sheet pan in a sealed container for up to 4 days. Refrigerate the sauce in a sealed jar or container for up to 7 days.
• Reheat it: Return the harvest sheet pan components to a small sheet pan and bake in a 350ºF oven until warm, about 10 to 15 minutes. Or, microwave until warm, about 2 minutes.
• White miso paste: Swap for creamy tahini or a reduced-sodium soy sauce (or tamari) and tahini combination.
• Dijon mustard: Swap for yellow mustard for less of a mustard kick, or swap for tahini.

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