Simple to make, healthy, and delicious!
You know those days when you don’t have a lot of time to cook? And getting takeout sounds oh, so easy? Kiss those days goodbye because this sheet pan dinner is going to change the way you do weeknight meals!
This sheet pan is loaded with veggies, protein and is so flavorful. It isn’t dry or boring, so it also makes great leftovers!
It’s a lot easier to stick with a healthy eating plan when the food tastes good – am I right?! Let’s dive in and learn more about sheet pan dinners!
Harvest Sheet Pan
- 2 small sweet potatoes (approximately 2 cups) chopped
- 2 tbsp olive oil divided
- 4 chicken sausage links sliced
- 2 cups broccoli florets
- 1/2 medium red onion chopped
- 2 cloves garlic minced
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp dried parsley
- 1/4 tsp dried rosemary
- salt and pepper to taste
- 1/4 cup pecans chopped
- 1/4 cup dried cranberries
- Preheat the oven to 400 degrees F. Place sweet potatoes in a bowl and mix with 1 tbsp. olive oil. Roast in a preheated oven for 15 minutes.
- While potatoes are cooking, chop all other ingredients.
- Remove sweet potatoes from the oven and add chicken sausage, broccoli, and red onion. Sprinkle with garlic and drizzle remaining olive oil on top. Toss to evenly coat. Sprinkle with spices and toss again.
- Bake for 20-25 minutes, tossing once halfway through. Toss in pecans and cranberries. Serve immediately.
Sheet Pan Variety
A basic sheet pan recipe calls for protein, veggies, a starch, and spices. Let’s talk through each so you can modify to your liking!
- Protein: This specific recipe calls for chicken sausage (which is SO easy), but you can replace with chicken breast, salmon, shrimp, or a vegetarian option such as a veggie sausage, tofu, or tempeh.
- Starch: Potatoes are WONDERFUL for sheet pans. Feel free to get creative! Sweet potatoes, red skin potatoes, baby potatoes, you name it! Don’t forget to leave the skins on your potatoes…this is where a lot of the nutrients are hidden!
- Veggies: Hello color and crunch! The veggie options on a sheet pan are creative. Think about the rainbow…are you getting multiple colors that contain different vitamins and minerals?
- TIP: Use pre-cut veggies found in the produce or frozen section to save SO MUCH TIME.
- Spices: This is what makes a sheet pan recipe SHINE. This recipe calls for thyme, sage, parsley, and rosemary, but feel free to use any spice blend you have on hand.
Step One: Roast the potatoes
Step Two: Add the protein and veggies. Bake for 20-25 minutes
Step Three: Mix in nuts and dried fruit. ENJOY!
I CAN’T WAIT TO SEE YOU TRY IT!
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