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Fall sheet pan dinners that make cooking effortless!

fall sheet pan dinners

Discover easy and delicious fall sheet pan dinners that simplify your cooking experience while delivering hearty flavors.

Ingredients

Scale
  • 1 lb chicken thighs
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potatoes, cubed
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine chicken thighs, Brussels sprouts, sweet potatoes, and red onion.
  3. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
  4. Toss everything together until well coated.
  5. Spread the mixture evenly on a sheet pan.
  6. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
  7. Serve warm and enjoy your effortless fall dinner!

Notes

  • Feel free to substitute chicken with tofu for a vegetarian option.
  • Adjust the vegetables based on seasonal availability.
  • Leftovers can be stored in the refrigerator for up to 3 days.