Harvest Sheet Pan
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!
Carbohydrates 29g
Protein 20g
Fat 17g
Saturated Fat 3g
Fiber 3g
Ingredients
- 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
Instructions
- 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.
Notes
*The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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