Autumn Harvest Sheet Pan Dinner: A Flavorful Delight!
A delicious and easy-to-make sheet pan dinner featuring seasonal autumn vegetables and proteins, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken thighs
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, Brussels sprouts, butternut squash, red onion, and garlic.
- Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Adjust the vegetables based on seasonal availability.
- This dish can be made ahead and reheated for easy meal prep.