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Fall Harvest Sheet Pan Dinner
50 minServes 4Nutri-Score B€€
B
50 min
50 minFall Harvest Sheet Pan Dinner
what you need
Ingredients
sweet potatoes (diced into small cubes)Produce4 pieces
Brussels sprouts (halved)Produce450 g
red onion (sliced)Produce0.5 pieces
apple (cut into chunks)Produce1 piece
chicken apple sausage (sliced)Meat340 g
garlic (minced (about 1 tbsp))Produce1 piece
olive oil (for the vegetables)Pantry30 ml
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
dried cranberriesPantry35 g
pecans (chopped)Nuts & seeds30 g
Parmesan (freshly grated)Dairy30 g- olive oil (for the vinaigrette)Pantry60 ml
- balsamic vinegarPantry45 ml
- garlic (minced (about 1 tsp), for the vinaigrette)Produce1 piece
Dijon mustardPantry5 g- salt (to taste, for the vinaigrette)Spices2 g
- black pepper (to taste, for the vinaigrette)Spices1 g
per serving
Nutrition
351kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 20 g
what you’ll use
Tools
Baking tray
Mixing bowl
Whisk
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 220 °C (425 °F).
- Step 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.
- Step 3
Spread into an even layer
- Spread everything into an even layer, arranging the Brussels sprouts cut-side down as much as possible.
- Step 4
Roast and broil
- Roast for 35 minutes without flipping.
- Broil for 2–3 minutes at the end for extra caramelization and crispiness.
- Step 5
Make the balsamic vinaigrette
- While the pan roasts, whisk together the olive oil, balsamic vinegar, garlic, Dijon mustard, salt and pepper.
- Step 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.
most cooked first