This easy one pan meal makes putting a healthy dinner on the table easy as could be! Fall Harvest Sheet Pan Dinner will soon be a weekly staple in your home for all of your busy weeknights!
The flavor combinations for a sheet pan meal are endless. Change what you use based on the season, what you have on hand, or what type of cuisine flavors you want! For Fall Harvest flavors you will use
- Sweet potatoes
- Carrots
- Sausage
- Red onion
- Brussel sprouts
Simple Sheet Pan How-To’s
Making a sheet pan dinner can be as simple as tossing everything you have in your fridge onto a pan and popping it in the oven, but some foods require a bit more effort.
If you are using a food that requires more cook time you have a few options.
- Pre cook the food partially
- Cut it into smaller pieces
One food you will run into this issue with is sweet potatoes or russet potatoes. These potatoes are more dense than other foods you would have on the pan, meaning it needs some more pre-thought.
Fall Harvest Sheet Pan Seasonings
Herbs and spices and take your average pan of meat and veggies to the next level. Spraying the veggies with an aerosol oil like Pam before adding seasonings will help ensure they stay in place. Next, add the seasonings that will enhance the flavors you are going for.
For this Fall Harvest Sheet Pan Dinner I use garlic powder, salt, pepper, a sprinkle of ground mustard, and sprigs of fresh parsley.
The flavor enhancements aren’t done with the seasonings. Pairing the dinner with different dips can be the perfect finishing touch. The best part? Each family member can customize their plate without having to make everyone different meals. I paired mine with G. Hughes Sugar-Free Honey Dijon Dressing. Other great dips would be honey, BBQ sauce, or balsamic vinaigrette!
Need some more dinner ideas?
Fall Harvest Sheet Pan Dinner
Ingredients
- 1 Large Sweet Potato
- 2 Cups Brussel Sprouts
- 1 Cup Carrot
- 1 Cup Red Onion
- 4 Chicken and Apple Sausages Sliced
- 1 Teaspoon Ground mustard
- 1 Tablespoon Garlic Powder
- 4 Teaspoons Olive OIl
- Salt and Pepper To taste
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Wash and remove the skin from the sweet potato. Cut into 1/2in pieces. Drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper to taste. Cook for 10 minutes.
- While potatoes are in the oven begin to wash and cut remaining foods into equal sized pieces.
- Remove the stem and slice brussel sprouts in half. Cut onions into similar sized pieces. Remove skin and cut carrots. Slice sausage into equally thick pieces.
- Once the sweet potato is done change oven temperature to 350 degrees Fahrenheit. Keep sweet potatoes on the pan and add all other foods. Add remaining oil and top with seasonings. Cook in oven additional 35 minutes.
Notes
- Optional: fresh parsley
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