If there’s one kitchen essential I simply can’t live without, it’s a good ol’ sheet pan. Not a week goes by that I’m not using mine to whip up roasted vegetables, baked shrimp, chicken breasts, cookies, crackers…you name it.
But there are also often weeks that I’m simply short on time and need to meal prep without much time or energy required – cue the sheet pan meal. By cooking your vegetables and protein all at once, you’re able to kill two birds with one stone and save yourself the hassle of cleaning up multiple dishes.
My favorite Sheet Pan Chicken & Veggie Fajitas and Shredded Chicken Sheet Pan Nachos are testament to that .
For this sheet pan combo, I threw in a few of my favorite vegetables, but the beauty of this recipe is that you can utilize whatever ingredients you have in your fridge and/or love best.
Some of my favorites, both for flavor and nutritional value, are:
Brussels sprouts – These fiber-filled, cruciferous veggies are incredibly nutrient-dense with antioxidants, vitamins and ALA omega-3 fatty acids to help reduce inflammation, protect against cancer and regulate blood sugar.
Japanese sweet potatoes – I’m always looking for a healthy source of complex carbohydrates in my meals, and these are a personal favorite. They provide a variety of vitamins (especially vitamin A), minerals, potassium, iron, and copper as well as resistant starch to keep your gut happy.
Onion – Something I simply can’t live without thanks to its ability to simply make anything and everything taste better. But onions are also beneficial for heart health, can help fight against cancer, boost bone density, improve digestive function and more!
While I highly recommend you add all of the above to your diet when possible, you could also easily swap these out for any other veggies, including:
- Regular sweet potatoes
- Butternut squash
- Broccoli
- Cauliflower
- Bell peppers
- Zucchini/yellow squash
- etc!
In addition the vegetables, the chicken sausage in this recipe really makes it the perfect one-pan meal. I personally love the Bilinski’s brand as it’s organic, comes in a variety of tasty flavors and doesn’t include any gross ingredients. You can buy here or snag some at your local Whole Foods!
And lastly, what really takes the veggies and sausage to the next level is the Harissa Tahini Sauce. Not only does it provide incredible flavor and healthy fats, but it is also a great staple to have on hand in your fridge for any meal that needs a little extra something, something.
Once you’ve roasted the veggies and sausage to a perfect golden brown, serve it up with the Harissa Tahini sauce or store in the fridge as meal prep for the coming week.
As always, I hope y’all enjoy this recipe, and be sure to leave me a comment below (or a shoutout on Instagram) if you give this a try!
- 1 package chicken sausage (4-5 links), cut into about 1 inch slices (I love Bilinski's or the Whole Foods brand)
- 16 oz Brussels sprouts, cut into halves or fourths (depending on size)
- 2 small (or one large) Japanese sweet potatoes cut into chunks (can also use regular sweet potatoes)
- 1 large yellow onion, cut into chunks
- 2 tsp avocado oil
- salt & pepper to taste
Harissa Tahini Sauce
- 1 cup runny tahini
- 1 cup water
- juice of 2 lemons
- 1 heaping tbsp harissa paste (more if desired)
- 2 garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
Add all of the ingredients to a high speed blender or food processor. Blend until smooth and creamy. Store in an air-tight container in the fridge.
*Note* this makes plenty extra.
Enjoy!
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