Description
Enjoy a cozy Fall Sheet Pan Meal featuring tender roasted chicken, sweet potatoes, Brussels sprouts, carrots, and aromatic autumn spices. Easy to prepare, full of flavor, and perfect for a wholesome weeknight dinner with minimal cleanup.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (or salmon, pork tenderloin, or tofu)
2 medium sweet potatoes, peeled and cubed
2 cups Brussels sprouts, halved
1 medium red onion, cut into wedges
2 medium carrots, sliced
2 cloves garlic, minced
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cinnamon
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Preheat the Oven: Set oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Prep the Vegetables: Toss sweet potatoes, Brussels sprouts, carrots, and onion with olive oil, garlic, smoked paprika, thyme, cinnamon, salt, and pepper until well coated.
Add the Protein: Arrange seasoned vegetables on the sheet pan, leaving space for your chosen protein. Brush protein lightly with olive oil and drizzle with maple syrup.
Roast to Perfection: Place the sheet pan in the oven and roast for 25–35 minutes, flipping vegetables halfway through, until vegetables are tender and caramelized and protein is cooked through.
Finish and Serve: Garnish with fresh parsley and serve your Fall Sheet Pan Dinner hot, straight from the pan for a rustic presentation.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American