Harvest Sheet Pan Dinner

A customizable weeknight meal, which relies on a short list of simple ingredients, makes mealtime a breeze.

Prep Time 10

Cook Time 30

Total Time 40

Servings

1 to 1¼ pounds sweet potatoes, chopped (about 3 cups; no need to peel)
4 tablespoons olive oil, divided use
1 (12-ounce) package pre-cooked sausage such as apple chicken sausage or kielbasa, sliced
3 to 4 cups bite-size broccoli florets
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, roughly chopped; ⅓ cup dried cranberries; a generous sprinkle of shaved Parmesan, crumbled feta, or diced cheddar or smoked Gouda. For different spin, you could add about 2 cups cooked wild rice and 6 cups slivered kale to the finished recipe and then drizzle with your favorite balsamic vinaigrette.

Preheat the oven to 425℉. Place sweet potatoes in a mound on a large, greased, rimmed baking sheet, pour 1 tablespoon olive oil over top and toss to evenly coat. Spread into an even layer and roast for 12 minutes.
Remove the sweet potatoes from the oven, and then add the sausage, broccoli florets, and red onion. Drizzle the remaining 3 tablespoons olive oil over all, and toss to evenly coat. Sprinkle evenly with the dried herbs and 1 teaspoon salt and ½ teaspoon pepper. Toss again to evenly coat with seasonings and spread evenly over the pan. Return to the oven and roast 15 to 20 minutes more, tossing once halfway through, until the veggies are tender and cooking to your liking.
Remove from the oven and stir in the optional pecans, cranberries, and cheese. To transform the meal into a hearty salad, add about 2 cups cooked wild rice and 6 cups slivered kale to the finished recipe and then drizzle with your favorite balsamic vinaigrette.