Chicken Sausage and Harvest Veggies Sheet Pan

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Chicken Sausage + Harvest Veggies Sheet Pan - All the fall feels on one sheet pan. This healthy fall inspired sheet pan recipe includes a sweet maple tahini dressing. Meal-prep, make-ahead, and weeknight friendly. 

Sheet Pans - Without a doubt, the easiest thing to prepare if you fall into the categories of: busy, tired, and bored. Simple as that. All you have to do is cut (or use pre-cut/frozen) your veggies, slice sausage links, and place in the oven until ready to eat. While your meal is cooking, prepare a simple 3 ingredient dressing and that is it! 

To save even more time, you can prepare the veggies and dressing the day before so when you are ready to heat up the oven, simply spread the veggies and protein on the sheet pan and let it cook. Come on people, I am just spoon feeding how easy this meal is to you! Haha

By using seasonal veggies, you don’t necessarily have to worry about flavor as much as seasonal produce are at its peak! 

Meaning, less seasonings = less fuss. For this recipe, I season with little salt (because of the sausage) and use a simple everyday seasoning blend when seasoning the veggies. 

To help round this meal out by incorporating healthy fats, I created a sweet and simple maple tahini dressing that pairs perfectly with the dish! 

So either add this to your lunch meal prep rotation, weeknight dinner option, or keep it in your back pocket when you need to make something last minute - I promise you, you won’t regret it!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chicken Sausage + Harvest Veggies Sheet Pan - All the fall feels on one sheet pan. This healthy fall inspired sheet pan recipe includes a sweet maple tahini dressing. Meal-prep, make-ahead, and weeknight friendly. 

Ingredients

• 1 red apple, cored and cubed

• 12 oz (1 package) chicken sausage, sliced

• 2-3 medium to large beets, cubed

• ½ red onion, diced into chunks

• 2 large sweet potatoes or 1 small butternut squash, cubed

• 1 head broccoli (or frozen), chopped

• ¼ cup raw pepitas

• Fav seasonings + S|P

Maple Tahini Dressing

• 2 Tbsp Tahini

• 1 tsp pure maple syrup 

• 1 tsp dijon mustard

• S+P

Directions

1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper or generously coat with avocado/coconut oil spray

2. Add sweet potatoes to the sheet pan and toss to coat with oil spray. 

3. Roast for 15 minutes. While sweet potatoes are roasting, prep other veggies/protein. 

4. Remove sweet potatoes from the oven and add the rest of the sheet pan ingredients. Sprinkle seasonings over ingredients, toss to coat, and spread ingredients out in a single layer. 

5. Return to the oven and continue to roast until the veggies are tender, about 25 minutes longer. 

6. While roasting, prepare dressing by simply mixing all ingredients in a small bowl until combined. May need to add 1 Tbsp increments of water to thin dressing until desired consistency. 

7. You can sprinkle pepitas over roasted veggies/protein and return to the oven for an additional 5-10 minutes or sprinkle pepitas after final cooking. Serve with dressing and enjoy! 

Fall Harvest Grain Bowl

Fall Harvest Grain Bowl is that perfect main dish filled with the most favorite seasonal produce!

I was inspired to make a harvest bowl after eating at a sweetgreen for the first time. My husband ordered their famous harvest bowl and absolutely fell in love with it. Now, this doesn’t happen too often where he will love something healthy, so I knew right then that I had to create a recipe similar so that he can continue to enjoy healthy foods like a harvest bowl.

Not only can we both enjoy a healthy meal, but I also get to make our harvest bowls with best seasonal produce! As you make this fall harvest grain bowl, here is a list of fall seasonal produce to look forward to in your local grocery store or market:

Apples

Beets

Broccoli

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Fennel

Figs

Garlic

Greens

Mushrooms

Pears

Parsnips

Pomegranates

Radishes

Sweet potatoes

Winter squash

The grain that puts this dish together is farro. If you haven’t had farro then you are missing out! Farro has a brown rice / nutty taste with a nice, chewy texture. This ancient whole grain is also very healthy as it contains a hefty dose of vitamins A, E, and minerals like iron and magnesium. What’s great about farro is that the texture pairs perfectly with soups and main course salads like this fall harvest grain bowl!

A new tip I learned recently from Nutrition Stripped is to massage kale. Not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down. You can read more in her post here for the nutrition/science break down. For this recipe, we will be massaging the kale with lemon, olive oil, and salt.

Have fun with this recipe and swap out ingredients based on what your favorite fall produce are as well as preference. For example, if sweet potatoes are not your thing then use butternut squash instead!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Fall Harvest Grain Bowl is that perfect main dish filled with the most favorite seasonal produce!

INGREDIENTS

• 1 cup cooked farro

• 1 sweet potato (cubed)

• 16 oz brussel sprouts (halved)

• 1 tsp garlic powder

• 1 large bunch kale

• 1 red apple (diced)

• 1 lb grilled chicken (or rotisserie chicken)

• 2 Tbsp Balsamic glaze

• 1 Tbsp EVOO

• 1 Tbsp pure maple syrup

• 1/2 lemon

toppings:

Pepitas and pomegranate seeds

DIRECTIONS

1. Preheat oven to 425 degrees. On a baking sheet, toss sweet potatoes and brussel sprouts with a little EVOO, S&P, and garlic powder. Cook for 15 minutes and then turn for an additional 10-15 minutes or until cooked through and crispy.

2. While your sweet potatoes and brussel sprouts are cooking, de-stem the kale leaves from the stem by slicing out the center. In a large bowl, add the de-stemmed kale leaves, 1 Tbsp EVOO, squeeze of 1/2 lemon and a couple dashes of salt. Using a massaging action, start to tear the leaves apart and massage. Continue to massage until the kale leaves turn a more vibrant green.

3. On medium-high heat, add diced apples to a large skillet with 1 tsp oil. Saute for about 2-5 minutes. Add the kale leaves along with the cooked sweet potatoes, brussel sprouts, and cooked farro.

4. Mix together maple syrup and balsamic glaze and drizzle over the skillet mixture.

5. Once the mixture is fully incorporated with the balsamic reduction, turn the skillet off and plate your harvest grain salad with grilled chicken (or other types of protein). Top with pomegranate seeds and pepitas and enjoy!