EASY SHEET PAN SUPPER WITH FALL VEGGIES
Y'all know I love meal prep. But when I can combine it with making our usual dinner AND get it all done in under 45 minutes...Well, my head basically explodes. Meet the Sheet Pan Supper With Fall Veggies. Why specify the season? Because the ingredients change with the produce that's available.
In winter, I'll do sweet potatoes, Brussels sprouts, and butternut squash, then stir in some spinach after it's done roasting and let it wilt into the mixture. When spring comes, I like to do new potatoes, leeks, green beans, and asparagus. Summer brings cherry tomatoes, garlic, and zucchini. But fall is by far my favorite. I mean, just look. At all. These colors.
I've shared my sheet pan supper recipe below, but really, it's just a template. As long as you slice or dice your squash and root veggies to around the same size as I do, and cut crucifers into florets, the cooking time and heat will be the same. And while I use chicken apple sausage in this recipe, boneless chicken thighs also work great. I just like to give them a quick sear before placing them in the pan.
One pan feeds four with leftover veggies. Repurpose that roasted goodness by tossing them in salad greens and balsamic dressing. Or you might add some sautéed cabbage, rice, and a protein to create yet another hearty meal. Get creative! You can't go wrong with sweet and savory roasted fall veggies!
The Secret To A Great Sheet Pan Supper
It's nearly impossible to screw up a sheet pan supper. But there are two tricks that make the difference between an okay dinner and an amazing meal:
Coat your ingredients in oil. I specify 3 tbsp of avocado oil because it's enough to coat all of the ingredients so they crisp and brown. So use all of that oil and toss them well.
Use lots of fresh herbs. If you're following my recipe, the sage and thyme it includes adds a ton of fresh, bright flavor. But if you're getting creative, be sure to toss in your own blend of savories.
Simple, right? Now here's how it's done!