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.

Whenever I ask y'all what type of recipes you're looking for, sheet pan meals are always the top request, so don't miss out on these other quick recipes I have for y'all as well:

• Sheet Pan Honey Mustard Chicken & Veggies
• Healthy Sheet Pan Beef and Broccoli
• Sheet Pan Cashew Chicken
• Healthy Chicken Parmesan
• Mediterranean Sheet Pan Shrimp & Veggies
• Sheet Pan Honey Mustard Salmon & Veggies
• Sheet Pan Veggies & Chicken Sausage with Harissa Tahini
• Sheet Pan Chicken & Veggie Fajitas
• Shredded Chicken Sheet Pan Nachos

As for this Fall Harvest Sheet Pan Dinner, you'll need a variety of my personal favorite seasonal produce like Brussels sprouts, kabocha squash (SO good if you haven't tried it yet), apples, and onion.

Kabocha squash has the yummiest, richest texture and is an excellent source of beta-carotene and vitamin C. The skin is super thin and edible, so no need to peel before cooking. If you can't find this in a store near you, you can always swap for butternut squash as well!

As for the apples, I personally am obsessed with honeycrisp, but again, you can always use what you love best and/or have on hand.

Toss these together with your favorite sausage - my go-to is the spicy Italian from Whole Foods - and some seasonal herbs like thyme and rosemary, and you're in business.

But, don't forget the best part! Serving this with my favorite Lemon Tahini Dressing really takes this simple meal to the next level. This recipe will make extra to use on leftovers, salads, bowls, you name it.

Be sure to give me a shout on social media if you end up giving this a try this season!

Ingredients

• 2 tbsp extra virgin olive oil (or avocado oil)
• 12 oz package Italian chicken sausage (I like spicy), sliced into ½ inch rounds
• 2–3 cups halved (or quartered, depending on size) Brussels sprouts
• 1 small kabocha squash, seeded and diced, no need to peel (you can swap for butternut squash if you can't find kabocha)
• 1 large honeycrisp apple, diced
• 1 onion, sliced
• 2 tsp minced fresh rosemary
• 2 tsp fresh thyme
• salt & pepper to taste
• 2 tbsp chopped parsley, for topping (optional)

Lemon Tahini Dressing - will make extra

• 1 cup runny tahini
• 1 cup water
• juice of 2 lemons
• 2 tbsp apple cider vinegar
• 2 garlic cloves, pressed or grated (or sub for 1 tsp garlic powder)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 425 degrees.
2. 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).
3. Cover with olive oil, and sprinkle with rosemary, thyme, and salt and pepper to taste.
4. Toss to coat completely.
5. Place in the oven for 35-40 minutes, tossing halfway, until veggies are browned.
6. 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.
7. Remove sheet pan from oven, and serve with a drizzle of Lemon Tahini Dressing and fresh parsley. Enjoy!