This Balsamic Gnocchi & Brussel Sprout Sheet Pan Meal is the perfect set-and-forget meal that comes together in less than 30-minutes. It’s flavourful, nutritious and so easy to make!
Sheet-pan meals have been a favorite of mine for years. I love how they make throwing a meal together so effortless and simple, plus they’re easy to clean up, and who doesn’t love that?
I first started eating sheet pan meals in university when I was a busy student who didn’t want to spend money on buying lunch everyday. Instead, I ate roasted sweet potato and chickpeas on a bed of spinach with a tahini lemon dressing every single day for lunch. Yes, I’m being totally serious.
These days, my sheet pan meals have gotten a little bit more creative. This Balsamic Gnocchi & Brussel Sprout Sheet Pan Meal pairs brussel sprouts, mushrooms, chickpeas and gnocchi to create a well-rounded meal that comes together in 30-minutes! We season all of the ingredients in the same bowl (because hello, less dishes that way!) with balsamic vinegar, plenty of garlic, oregano salt and pepper. I also share an easy sauce recipe that you can whip up while the rest of the ingredients are cooking. Personally, I chose to eat this meal without the sauce, but it’s also delicious with!
And luckily, I have a few more one-pan or pot meals in my repertoire, like my Sticky Sesame Chickpeas and Sheet Pan Sesame Tofu with Veggies!
What’s the base of a good sheet pan meal?
There are a few things I like to look for when creating a sheet pan meal to make sure that it’s well-rounded, satisfying and delicious. We follow this same formula for other easy dinners, like my Vegan Lemon and Asparagus Pasta, Vegan Chili, and Vegan Chickpea Noodle Soup!
Protein: Adding chickpeas, edamame, tofu or tempeh to a sheet pan meal boosts the protein content so your meal will keep you feeling full for longer!
Carbohydrates & Fiber: Using carbohydrates like potato (sweet or regular), squash or gnocchi makes sheet pan meals more satisfying. Adding veggies increases the fiber content and helps to keep our blood sugar more stable throughout the day so we avoid energy crashes.
Fat: Adding fat like olive oil, avocado oil, nuts or seeds to sheet pan meals helps to absorb fat-soluble vitamins and keeps us feeling more satisfied.
Flavour: Most importantly, our food has to taste good!
How to make this Balsamic Gnocchi & Brussel Sprout Sheet Pan Meal:
- Preheat the oven to 450 F and line two baking sheets with parchment paper.
- In a large bowl, toss together gnocchi, brussel sprouts, mushrooms, chickpeas, garlic, oregano, garlic powder, balsamic vinegar, olive oil, salt, pepper until well combined. Lay evenly on sheet pans and roast for 25-27 minutes, flipping half way through, until gnocchi is golden brown and brussel sprouts are fork tender.
- (Optional) Meanwhile, whisk together all tahini lemon sauce ingredients until well-combined.
- Drizzle sauce on top of gnocchi, chickpeas and veggies if desired, serve and enjoy!
Recipe Notes
- You can also make this recipe in the air fryer by cooking at 400 F for 20-25 minutes, or until brussel sprouts are fork tender and gnocchi is lightly golden brown.
- Feel free to add any additional vegetables that you’d like! I love bulking up pasta recipes, like my Vegan Pesto Pasta with Chickpeas, with as many veggies as possible to increase the volume and fiber to make them more satisfying!
- Feel free to eat this with or without the sauce!
I hope you love this Balsamic Gnocchi & Brussel Sprout Sheet Pan Meal as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me on Instagram if you try it out, I’d love to see a photo!
Balsamic Gnocchi & Brussel Sprout Sheet Pan Meal
Ingredients
- 3 tbsp olive oil
- 5 cloves garlic minced
- 500g gnocchi
- 1 can chickpeas drained and rinsed. Or 2 cups
- 3 cup brussel sprouts quartered
- 450 g sliced cremini mushrooms
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Tahini Lemon Dressing
- 2 tbsp tahini
- 3 tbsp lemon juice about 1/2 lemon
- 1/2 tsp garlic powder
- 1/4 tsp salt
- water to thin add 1 tbsp at a time until desired consistency
Instructions
- Preheat the oven to 450 F and line two baking sheets with parchment paper.
- In a large bowl, toss together gnocchi, brussel sprouts, mushrooms, chickpeas, garlic, oregano, garlic powder, balsamic vinegar, olive oil, salt, pepper until well combined. Lay evenly on sheet pans and roast for 25-27 minutes, flipping half way through, until gnocchi is golden brown and brussel sprouts are fork tender.
- (Optional) Meanwhile, whisk together all tahini lemon sauce ingredients until well-combined.
- (Optional) Drizzle sauce on top of gnocchi, chickpeas and veggies if desired, serve and enjoy!
Want More?
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