Fall Harvest Sheet Pan Dinner
Two things I love most? Cozy fall flavors AND easy sheet pan meals. Luckily this recipe offers both, and I couldn't be happier. It really does provide all of those comforting, grounding aspects of a seasonal dinner without requiring hours in the kitchen. Can't wait for you to give this one a try!
15 minutes
40 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 710 |
| Fat: | 59 g |
| Carbohydrates: | 13 g |
| Protein: | 32 g |
| Cholesterol: | 54 g |
| Sodium: | 1037 mg |
| Fiber: | 4 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, or avocado oil
- 12 oz12 oz12 oz Hot Italian Sausage, or mild, sliced into ½ inch rounds
- 111 Kabocha Squash, seeded and diced, no need to peel (you can swap for butternut squash if you can't find kabocha)
- 2 - 3 cups2 - 3 cups2 - 3 cups Brussels Sprouts, halved or quartered, depending on size
- 111 Honeycrisp Apples, diced
- 111 Onion, sliced
- 2 tsp2 tsp2 tsp fresh Rosemary, minced
- 2 tsp2 tsp2 tsp fresh Thyme
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped, for topping (optional)
- 1 cup1 cup1 cup Tahini
- 1 cup1 cup1 cup Water
- 222 Lemon, juiced
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 2 cloves2 cloves2 cloves Garlic, pressed or grated, (or sub for 1 tsp garlic powder)
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
Lemon Tahini Dressing
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees.
- Add prepared sausage, squash, Brussels sprouts, apple, and onion to a large baking sheet (you can also distribute into two smaller baking sheets if desired).
- Cover with olive oil, and sprinkle with rosemary, thyme, and salt and pepper to taste.
- Toss to coat completely.
- Place in the oven for 35-40 minutes, tossing halfway, until veggies are browned.
- Meanwhile, make the Lemon Tahini Dressing by whisking all of the ingredients together. Adjust seasonings to taste. Store extras in a jar or air-tight container in the fridge.
- Remove sheet pan from oven, and serve with a drizzle of Lemon Tahini Dressing and fresh parsley. Enjoy!
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