These sheet pan balsamic veggies with figs and goat cheese are a perfect quick and tasty weeknight dinner. Gluten-free and easily vegan!
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These sheet pan balsamic veggies with figs and goat cheese do not disappoint. Is it just me, or do sheet pan meals sound ideal in theory but often fall flat in real life? So not the case with this sheet pan meal. The roasted figs, balsamic vinegar, and goat cheese all come together for a superbly not-boring sheet pan meal that is super satisfying.
Ingredients for Sheet Pan Balsamic Veggies
Sweet Potatoes: Roasted Sweet Potatoes are one of my favorite foods and they fit perfectly with the other veggies in this sheet pan meal.
Brussels Sprouts: It’s officially Brussels sprouts season! May we all rejoice!
Chickpeas: Our main protein source in this dish.
Figs: Ah, I love figs. Fig season is super short and sweet, so if you see them at your local grocery store, be sure to grab them up!
Balsamic Vinegar: You will want to use a quality balsamic vinegar in this recipe as it is a prominent ingredient. My favorite affordable one is from Costco.
Extra Virgin Olive Oil: To make sure the veggies roast up properly.
Garlic Powder: This may be an unpopular opinion, but when I’m roasting veggies in the oven at a higher temperature I actually prefer garlic powder over regular garlic. This is because the garlic flavor is better-distributed and because often the garlic burns if it’s in the oven too long.
Sea Salt and Black Pepper: But of course.
Goat Cheese: In my opinion, the goat cheese really takes these sheet pan balsamic veggies to the next level. Highly recommend. If you’re dairy-free or vegan, feel free to omit or use a plant-based feta or soft cheese instead.
Customization and Pairing Ideas
- Feel free to swap out the Brussels sprouts for other veggies! I especially think broccoli or cauliflower would be good.
- If you want to make these balsamic veggies go further, try serving them with some grains. Rice, quinoa, or farro would all be great!
- If you’re looking to add more protein to this dish, you can’t go wrong with chicken or salmon!
- If you want to up the veggies even more, I think this sheet pan meal would be delectable on a bed of arugula.
Sheet Pan Meal Tips & Tricks
Listen, I’ve roasted hella veggies over the years, and after much trial and error, here are some key tips to making sure they roast up properly:
- Give your veggies breathing room! The farther they are apart, the easier it will be for them to crisp up.
- If you have two sheet pans, definitely use both. This may feel like a hassle, but it is better to spread your veggies out instead of pushing them all together.
- Don’t be afraid to use oil. Obviously you don’t want your veggies to be soggy and greasy, but you likely need a little more than you think to get them to crisp up properly.
- Keep your veggies in separate rows! Again, this may feel like a hassle, but it’s important. For example, sweet potatoes sometimes take longer to roast than Brussels sprouts and chickpeas. In this case it’s ideal to be able to easily pull out your veggies, remove the fully roasted veggies from the pan, and stick the sweet potatoes back in for a little longer. In other words, it’s a little more work up front to save you extra work in the long run.
If you make these sheet pan balsamic veggies with figs and goat cheese, be sure to leave a rating and review! This encourages others to give the recipe a try and it means so much to me.
Other Fantastically Easy Dinners:
- Vegetarian Barbecue Quinoa Casserole
- Easy and Healthy Cauliflower Gnocchi Bake
- Delicious Mango Shrimp Quesadillas
- Simple and Incredible Dill Pesto Tuna Melts
- Crispy Zucchini Black Bean Tacos (Vegan!)
- The Very Best Easy Weeknight Turkey Burgers
Sheet Pan Balsamic Veggies with Figs and Goat Cheese
Equipment
- Sheet Pan
- parchment paper
- Chef's Knife
- Cutting Board
- Small Bowl
Ingredients
- 2 large sweet potatoes cut into ½ inch cubes
- 3 cups Brussels sprouts halved
- 1 15 oz can chickpeas drained and rinsed
- 10-12 fresh figs halved
- 3½ tbsp balsamic vinegar divided
- 3 tbsp extra virgin olive oil divided
- 2 tsp garlic powder
- 1 tsp sea salt
- freshly ground black pepper
For Serving:
- goat cheese crumbled
- additional drizzle of balsamic vinegar and olive oil
Instructions
- Preheat oven to 400° F and line two sheet pans with parchment paper or silicone baking mats. Place sweet potatoes on one sheet pan and Brussels sprouts and chickpeas on the other in individual sections and toss with 2½ tbsp balsamic vinegar, 2 tbsp olive oil, garlic powder, sea salt, and pepper. Roast for 15 minutes.
- Meanwhile, in a small bowl, marinate halved figs in 1 tbsp balsamic vinegar and 1 tbsp olive oil for 10-15 minutes while the other veggies roast.
- At the 15 minute mark, add figs to sheet pan with sweet potatoes and roast all veggies for 15 more minutes.
- Remove from oven and serve individual portions with crumbled goat cheese and additional drizzles of balsamic vinegar and olive oil. Enjoy!
Notes
Photography by Hope Agresti
