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Fall Harvest Sheet Pan Dinner
This recipe for a rustic Fall Harvest Sheet Pan Dinner features butternut squash, chicken sausage, red grapes, broccoli, and Parmesan. It's a quick, easy, fall dinner that is great for meal prep!
sausage sheet pan dinner, sheet pan dinner, sheet pan meal prep
Whitney Reist | Sweet Cayenne
(1 pound) chicken sausage (I used Spinach Asiago from Sam’s Club), cut into rounds
butternut squash, cut into ½ ‘’ cubes
seedless red grapes
fresh broccoli florets, about 1’’ pieces
EACH of salt, pepper, and Italian seasoning
red pepper flakes
shaved Parmesan flakes
fresh chiffonade-cut basil
aged Balsamic vinegar
For serving: cooked farro, wild rice, quinoa, sorghum or barley
Preheat oven to 425℉ Line a sheet pan with parchment paper.
Place the sausage, squash, grapes, and broccoli in a large bowl. Toss everything together with the olive oil, salt, pepper, Italian seasoning, and red pepper flakes.
Transfer the veggies and sausage to the prepared sheet pan. Pat everything down to make sure each piece is flat on the sheet pan.
Roast for 10 minutes. Remove from oven, stir, and top with the Parmesan. Roast for another 10 minutes.
Remove the pan from oven and add the fresh basil. Serve the sheet pan meal with cooked farro, then drizzle aged balsamic vinegar on top.
Cool the ingredients completely before dividing into meal prep containers for lunches throughout the week. Keep refrigerated for up to 4 days.
Nutrition facts calculated without grains for serving on the side.
Printed from sweetcayenne.com