.jpg)
Calling everyone who has a crazy schedule this fall season! Our Fall Sheet Pan Dinner will save the day plus an awesome way to get in a variety of seasonal veggies.
We serve this on top of different whole grains with a drizzle of flavored balsamic vinegar. You will be shocked something so easy can taste so delicious. Get ready for the entire house to smell like Thanksgiving has arrived early.
Pssttt ... This would make for a great side dish on Thanksgiving!
Print the Recipe Here:
Fall Sheet Pan Dinner By: The Jaroudi Family Serves 4-6 Ingredients: 1 – 15 oz can of no-salt-added chickpeas ^(drained --save the liquid)^
2 cups Brussel sprouts, chopped 1 large sweet potato raw, chopped 2 large carrots, chopped 1 medium onion, chopped 2 large apples, diced Dressing ½ cup of aquafaba (liquid leftover from cooked chickpeas) ¼ cup red wine vinegar 1 tsp onion powder 1 tsp garlic powder ½ tsp dried thyme ¼ tsp dried sage ¼ tsp turmeric powder Dash of black pepper 3 sprigs of fresh rosemary Directions: In a large bowl whisk together the dressing ingredients. Toss in all the remaining ingredients into the large bowl with dressing except fresh rosemary. Line a baking sheet with parchment paper and spread out ingredients evenly. Add fresh rosemary sprigs on top. Bake at 375 degrees for 30-40 minutes (on the lowest oven rack) until sweet potatoes/veggies are cooked. We love serving the fall sheet pan dinner mixture over a cooked whole grain. *Notes* You can substitute chopped zucchini, yellow squash, butternut squash, broccoli, kabocha squash, potatoes, turnips, or parsnips for the other veggies
I hope you'll give this recipe a try, and let us know if you liked them!
We love seeing photographs of our recipes and just in general hearing from you guys!
Wishing you all the best,
Brittany