Harvest Sheet Pan Dinner
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 lb Brussels sprouts, halved
– 1 large apple (Honeycrisp or Fuji), cubed
– 1 red onion, sliced into wedges
– 2 cups butternut squash, cubed
– 1 lb chicken sausage (sliced, or substitute with tempeh or tofu for a vegetarian option)
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tbsp maple syrup (optional, for a hint of sweetness)
– Salt and pepper, to taste
– Fresh rosemary or thyme sprigs for garnish
– 1 lb Brussels sprouts, halved
– 1 large apple (Honeycrisp or Fuji), cubed
– 1 red onion, sliced into wedges
– 2 cups butternut squash, cubed
– 1 lb chicken sausage (sliced, or substitute with tempeh or tofu for a vegetarian option)
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tbsp maple syrup (optional, for a hint of sweetness)
– Salt and pepper, to taste
– Fresh rosemary or thyme sprigs for garnish
Cooking Instructions
Instructions:
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prep Ingredients: In a large mixing bowl, combine sweet potatoes, Brussels sprouts, apple, red onion, butternut squash, and sliced sausage.
3. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Coat and Spread: Pour the dressing over the veggies and sausage, tossing everything to coat well. Spread the mixture out on a large baking sheet in a single layer.
5. Bake: Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and the sausage is cooked through.
6. Garnish and Serve: Sprinkle with fresh rosemary or thyme for an extra flavor boost.
7. Serve over a bed of greens or with quinoa for extra fiber and nutrients!
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prep Ingredients: In a large mixing bowl, combine sweet potatoes, Brussels sprouts, apple, red onion, butternut squash, and sliced sausage.
3. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Coat and Spread: Pour the dressing over the veggies and sausage, tossing everything to coat well. Spread the mixture out on a large baking sheet in a single layer.
5. Bake: Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and the sausage is cooked through.
6. Garnish and Serve: Sprinkle with fresh rosemary or thyme for an extra flavor boost.
7. Serve over a bed of greens or with quinoa for extra fiber and nutrients!
Harvest Sheet Pan Dinner
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 4
Calories: 420 Per Serving
Meal Type
Nutrition Facts
Harvest Sheet Pan Dinner
– Prep Time: 15 minutes
– Cook Time: 25-30 minutes
– Total Time: 40-45 minutes
Nutritional Breakdown
Estimated Per Serving (based on standard ingredient amounts):
– Calories: 420 kcal
– Protein: 20g
– Carbohydrates: 50g
– Fiber: 9g
– Sugars: 14g (from apple and maple syrup)
– Fat: 18g
– Saturated Fat: 3g
Vitamins & Minerals:
– Vitamin A: 280% DV (thanks to sweet potatoes and butternut squash)
– Vitamin C: 90% DV (from Brussels sprouts and apple)
– Potassium: 18% DV
– Iron: 15% DV
– Calcium: 10% DV
– Prep Time: 15 minutes
– Cook Time: 25-30 minutes
– Total Time: 40-45 minutes
Nutritional Breakdown
Estimated Per Serving (based on standard ingredient amounts):
– Calories: 420 kcal
– Protein: 20g
– Carbohydrates: 50g
– Fiber: 9g
– Sugars: 14g (from apple and maple syrup)
– Fat: 18g
– Saturated Fat: 3g
Vitamins & Minerals:
– Vitamin A: 280% DV (thanks to sweet potatoes and butternut squash)
– Vitamin C: 90% DV (from Brussels sprouts and apple)
– Potassium: 18% DV
– Iron: 15% DV
– Calcium: 10% DV
Applied Diet Types
- Clean Eating
- Dairy Free
- High Protein
- Paleo
- Whole30
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 lb Brussels sprouts, halved
– 1 large apple (Honeycrisp or Fuji), cubed
– 1 red onion, sliced into wedges
– 2 cups butternut squash, cubed
– 1 lb chicken sausage (sliced, or substitute with tempeh or tofu for a vegetarian option)
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tbsp maple syrup (optional, for a hint of sweetness)
– Salt and pepper, to taste
– Fresh rosemary or thyme sprigs for garnish
– 1 lb Brussels sprouts, halved
– 1 large apple (Honeycrisp or Fuji), cubed
– 1 red onion, sliced into wedges
– 2 cups butternut squash, cubed
– 1 lb chicken sausage (sliced, or substitute with tempeh or tofu for a vegetarian option)
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tbsp maple syrup (optional, for a hint of sweetness)
– Salt and pepper, to taste
– Fresh rosemary or thyme sprigs for garnish
Cooking Instructions
Instructions:
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prep Ingredients: In a large mixing bowl, combine sweet potatoes, Brussels sprouts, apple, red onion, butternut squash, and sliced sausage.
3. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Coat and Spread: Pour the dressing over the veggies and sausage, tossing everything to coat well. Spread the mixture out on a large baking sheet in a single layer.
5. Bake: Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and the sausage is cooked through.
6. Garnish and Serve: Sprinkle with fresh rosemary or thyme for an extra flavor boost.
7. Serve over a bed of greens or with quinoa for extra fiber and nutrients!
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prep Ingredients: In a large mixing bowl, combine sweet potatoes, Brussels sprouts, apple, red onion, butternut squash, and sliced sausage.
3. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Coat and Spread: Pour the dressing over the veggies and sausage, tossing everything to coat well. Spread the mixture out on a large baking sheet in a single layer.
5. Bake: Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and the sausage is cooked through.
6. Garnish and Serve: Sprinkle with fresh rosemary or thyme for an extra flavor boost.
7. Serve over a bed of greens or with quinoa for extra fiber and nutrients!