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Fall Harvest Sheet Pan Dinner
50 Min.Für 4Nutri-Score B€€
B
50 Min.
50 Min.Fall Harvest Sheet Pan Dinner
was Sie brauchen
Zutaten
sweet potatoes (diced into small cubes)Obst & Gemüse4 Stücke
Brussels sprouts (halved)Obst & Gemüse450 g
red onion (sliced)Obst & Gemüse0,5 Stücke
apple (cut into chunks)Obst & Gemüse1 Stück
chicken apple sausage (sliced)Fleisch340 g
garlic (minced (about 1 tbsp))Obst & Gemüse1 Stück
olive oil (for the vegetables)Vorräte30 ml
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze1 g
dried cranberriesVorräte35 g
pecans (chopped)Nüsse & Samen30 g
Parmesan (freshly grated)Milchprodukte30 g- olive oil (for the vinaigrette)Vorräte60 ml
- balsamic vinegarVorräte45 ml
- garlic (minced (about 1 tsp), for the vinaigrette)Obst & Gemüse1 Stück
Dijon mustardVorräte5 g- salt (to taste, for the vinaigrette)Gewürze2 g
- black pepper (to taste, for the vinaigrette)Gewürze1 g
pro Portion
Nährwerte
351kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel
Schneebesen
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 220 °C (425 °F).
- Schritt 2
Season the vegetables and sausage
- Add the sweet potatoes, Brussels sprouts, red onion, apple and chicken apple sausage to a large sheet pan.
- Add the garlic, olive oil, salt and pepper, then toss to coat.
- Schritt 3
Spread into an even layer
- Spread everything into an even layer, arranging the Brussels sprouts cut-side down as much as possible.
- Schritt 4
Roast and broil
- Roast for 35 minutes without flipping.
- Broil for 2–3 minutes at the end for extra caramelization and crispiness.
- Schritt 5
Make the balsamic vinaigrette
- While the pan roasts, whisk together the olive oil, balsamic vinegar, garlic, Dijon mustard, salt and pepper.
- Schritt 6
Finish and serve
- Remove the sheet pan from the oven.
- Top with the dried cranberries, pecans and Parmesan, then drizzle with the balsamic vinaigrette.
- Serve and enjoy.
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