Autumn Sheet Pan Dinner Template
This is a standby staple in our house, and we make a version of it frequently. Will serve 2 very amply, allowing leftovers.
Purple Sweet Potatoes, Potatoes, Winter Squash, Carrots, Purple Sweet Potatoes, Potatoes, Winter Squash,
Brussels Sprouts, Apples, Chicken Breast Chunk-Pieces, Carrots, Brussels Sprouts, Chicken Breast Chunk-
Basic Autumn Seasoning (below) Pieces, Honey Mustard Sauce (below)
The starting point
Preheat oven to 400. Line rimmed baking sheet with parchment paper.
4 c. ½"-1" diced raw root vegetables such as: winter squash, potato, sweet potato, beet, carrot, radish. Thinly sliced, small rounds or half-moons are great too.
2 c. other vegetables such as: Brussels sprouts, (halved or quartered if big), large-chopped peppers, onions, celery, fennel, tomatoes
Toss all of the vegetables together along with 2 Tbsp. olive oil, season with salt and pepper, and spread onto prepared baking sheet. Roast for about 30 minutes, or until the vegetables are cooked and golden.
See favorite combinations, seasonings, plus ideas for other ingredient additions and serving suggestions below
Your mood, what you'll serve alongside, and how you want to use your leftovers are a few factors that should help you determine the vegetables you want to combine and how you'll season them.
By keeping it basic, leftovers will be versatile and delicious in wraps, (perhaps with a sprinkle of cheese), as a breakfast hash served with an egg on top, or as a side with the next meal's protein.
By adding a sauce or juicy tomatoes, the roasted medley can become a yummy, complete one-dish meal when served over rice, grains or braised/sauteed greens.
I generally keep root vegetable pieces small so they'll cook faster and leftovers will be more user-friendly. However, larger half-moons or wedges can make a very nice meal presentation; works well in cases such as cooking full-size chicken pieces on the same sheet pan- just remember that roast time will be longer.
Basic Autumn Seasoning
Stir into the 2 Tbsp. olive oil before tossing with veggies: 1 tsp. rosemary, ½ tsp. thyme, ½ tsp. marjoram, a small clove (minced) garlic
A really good vegetable medley with this seasoning is 4 c. mixed chopped winter squash, sweet potatoes, carrots, 2 c. brussels sprouts (halved or quartered if large), and 1 large chopped apple
Sweet Honey-Mustard Sauce
This medley is delicious alone or served over rice/grains. Especially good with chicken cooked on the same sheet.
Prepare Honey-Mustard Sauce:
In a small bowl combine 2 T. honey, 2 T. Dijon mustard, 1 T. tamari or soy sauce, 1 small clove garlic (minced). Set aside.
Cut chicken breast halves into large chunks- about 3" or so. Could also use chicken thighs, or other small pieces. Toss in a bowl with 1 Tbsp. olive oil.
Follow "the starting point" instructions above to prepare veggies, but don't yet roast.
Scatter the chicken pieces over the vegetables on the sheet pan, then pour sauce over the chicken pieces, allowing some to drizzle over veggies.
Roast for about 30 minutes, or until chicken and vegetables are cooked through and browned.
Roasted Vegetable Stew
One of our favorite dinners using basic leftover roasted root veggies like squash, potatoes and carrots!
Saute a clove of minced garlic and 2-3 Tbsp. chopped onion in 1 T. olive oil. If you have on hand, add 2-4 c. rough-chopped kale (quantity of your liking) and continue cooking until it has softened, about 2-3 minutes more. Then add 2 c. chopped tomatoes (or a 15 oz. can).
Stir in 2-4 c. roasted root vegetables (quantity of your liking) such as winter squash, potatoes, carrots and simmer briefly just until all is warmed.
Other optional addition ideas- 15 oz. can white beans or 2 c. cooked lentils, scattering of shredded parmesan, 1 tsp. dried rosemary, basil, or thyme. Taste as you go.
If you wish, serve over sauteed greens (if you didn't add kale) or over quinoa or a chewy grain.
To stretch even further, make soup by adding 2 c. chicken or vegetable broth.
Recipe created or adapted by Liz Talley, Urban Graze
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