Harvest Sheet Pan Dinner
This customizable, one-pan weeknight meal relies on a short list of simple ingredients. Serve it straight from the pan, or toss it with greens and grains for a hearty harvest bowl.
Ingredients
- 1 to 1¼ pounds sweet potatoes, chopped (about 4 cups; no need to peel; could sub fingerling or new potatoes—or use a mix)
- 4 tablespoons olive oil, divided use
- 1 (12-ounce) package precooked sausage such as Italian chicken, apple chicken, or kielbasa, sliced
- 4 rounded cups bite-size broccoli florets (about 10 ounces)
- ½ a medium red onion, sliced or diced
- 1 teaspoon dried Italian seasoning (or a mix of thyme, oregano, basil, and sage)
- Salt and freshly ground black pepper
- Optional: ½ cup toasted pecans, walnuts, almonds, pepitas, sunflower seeds (or a mix); ⅓ cup dried cranberries; ½ cup diced sharp cheddar or smoked Gouda, crumbled feta, or Parmesan. (See recipe notes for harvest bowl option)
Instructions
- Place one rack in the middle of the oven and one at the top, about 4 inches from the upper element. Preheat the oven to 425℉.
- Place the sweet potatoes in a mound on a large, greased, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss to evenly coat. Spread into an even layer, turning the pieces cut side down, and roast on the middle rack for 12 minutes.
- Remove the sweet potatoes from the oven and add the sausage, broccoli florets, and red onion. Drizzle with the remaining 3 tablespoons olive oil, and toss to coat. Sprinkle with the dried herbs, 1 teaspoon salt, and ½ teaspoon pepper. Toss again to evenly distribute the seasonings, and then spread in a single layer over the pan. Return to the oven, this time on the top rack, and roast for about 15 minutes more, checking after 12 minutes and allowing a few more minutes as needed, until the veggies are tender and golden brown in spots. If there is sufficient browning at 12 minutes but the veggies are still not tender enough for your liking, finish cooking on the middle rack.
- Remove from the oven and sprinkle with the optional nuts/seeds, cranberries, and/or cheese. Serve as is, or see the recipe notes for a hearty harvest bowl option.
Notes
For a harvest bowl: toss 2 cups (285g) cooked wild rice (from ⅔ cup/120 grams uncooked) and 5-6 packed cups (5-6 ounces) slivered kale with your favorite balsamic vinaigrette (start with ¼ cup or so). Distribute among serving plates or bowls, then pile on the cooked sausage and veggie mixture. Sprinkle with cheese and nuts/seeds of choice, adding an additional drizzle of vinaigrette, to taste. Optionally, you can combine everything in a large bowl and serve from there.
A few more things:
- Recently, I stirred some leftover sautéed mushrooms into the kale and wild rice mixture described above. They complemented the dish beautifully and enhanced the savory flavor.
- You could also spoon the sheet pan dinner over creamy polenta or pasta for an entirely different dinner.
- For those who enjoy sauces, the quick Dijonnaise in the recipe notes of this post is another great complement to the sheet pan meal and the bowl option.
- Pickled onions are another nice extra. This small-batch recipe is quick and easy.
- Finally, for those who like to go heavy on the veggies, simply use an extra large sheet pan or two of the standard size pans along with a bit more olive oil and seasonings. You can't go wrong with this recipe!
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