It’s Fall, y’all!
I felt inspired the other day to make a Fall-inspired sheet pan bake, and, spoiler alert: it’s also perfect for meal prep/batch-cooking.
The great thing about a sheet pan dinner is that the sky is the limit for what ingredients you choose to bake, and chopping aside, the oven does all the work for you.
I say that mine is Fall-inspired because: 1. the sausage I used has apples in it, and 2. something about sweet potatoes and Brussel’s sprouts together makes me think about Thanksgiving.
I use fully cooked sausage for this recipe.
Here’s my Fall Sheet Pan Dinner:
- 2 large sweet potatoes, peeled & diced
- 1 bunch Brussels sprouts, trimmed and cut to similar size as sweet potatoes
- 4 apple chicken sausages, cut in 1/2 inch medallions
- Salt & pepper
- Spices (see the recipe and notes below)
Preheat your oven to 400°.
Rinse, dry, peel. and dice the sweet potatoes. Rinse the Brussels sprouts, cut off the stem end, and peel away any bruised leaves. Cut them to roughly the same size as the sweet potato pieces.
Cut the sausage into roughly 1/2 inch medallions.
In a bowl, mix the sweet potato pieces with oil, salt and pepper, and, for more flavor, I also add about 1/4-/12 teaspoon each of garlic powder, and paprika.
Line your sheet pan with a sheet of parchment paper, and add the Brussels sprouts. Drizzle them with oil, season with salt and pepper, and mix them well, right on the sheet pan.
Add the sausage medallions and sweet potatoes to the sheet pan, making for three separate sections of ingredients.
Bake for roughly 20 minutes until the sausage is perfectly browned, and the Brussels sprouts and sweet potatoes are crispy on the outside and slightly fork tender.
And, it wouldn’t be a true “recipe” of mine without a few notes:
- For the sausage, you can remove the casing before cooking it if you prefer to have a more tender finish on the edges of the medallions.
- Like I mentioned, this recipe is very interchangeable for different veggies and meat options. Truly, the sky is the limit!
If you try this recipe, I’d love to hear what you think!