The Sheet Pan Series: Festive Fall Feast

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It’s official, fall is here! So long to those endless warm summer nights, and hello to sweater weather and Netflix! In the D.C. area, fall came with a fury. It was 80 degrees one day and 50 degrees the next. This week I decided to give in to the season and cook something festive for fall. In an attempt to keep things simple, I sought out another wonderful sheet pan recipe- Harvest Sausage and Vegetables. The aroma of this meal encompassed my entire home with the essence of the season. In about 40 minutes, I was satisfied and ready to continue to embrace the flavors of fall.

What intrigued me most about the recipe was the addition of dried cranberries and pecans after the rest of the ingredients were finished cooking. The pecans needed to be toasted and of course, I only had raw pecans. That was a simple fix. I preheated the oven and toasted my pecans myself! When the oven was almost done preheating, I put the pecans on a small lightly greased baking sheet. Then I placed the pecans in the oven for about 5 minutes- until you could just begin to smell them. After they were lightly toasted, I removed them and allowed them to cool. Quick and easy solution to deliciously toasted pecans. I almost ate them all before the rest of the recipe was finished!

These sheet pan meals allow a lot of room for deviation. I considered using asparagus and butternut squash but I’m a big fan of sweet potatoes, especially in the sweet potato pie recipe my mom and grandmother make. The smell of rosemary and sweet potatoes really made me ready for Thanksgiving. I’m salivating just thinking about all the wonderful flavors of the season. Bring it on, fall. My taste buds are ready!

Harvest Sheet Pan Sausage and Veggies

What You Need:

13 oz. smoked sausage
3 cups sweet potatoes, chopped
1 lb. Brussels sprouts, halved
1/3 cup olive oil
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 tsp. dried basil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
3-4 sprigs fresh rosemary
1/3 cup dried cranberries
1/3 cup toasted pecans
Optional: freshly grated Parmesan cheese

Instructions:
Click here to Cook With Me!

Preheat the oven to 400 degrees F.
Thickly coin the sausage, peel and chop the sweet potato into small cubes.
Slice Brussels sprouts in half, then put the sausage, sweet potato, and Brussels all on a large sheet pan.
In a small bowl, combine the olive oil, oregano, thyme, basil, paprika, garlic powder, salt, and cracked pepper.
Stir together and then pour over the sausage and veggies.
Add the sprigs of rosemary and then toss everything together.
Bake for 15 minutes, remove and stir everything around.
Return to the oven and bake for another 8-15 minutes or until veggies are tender.
Remove from the oven and toss again adding in the cranberries and pecans.
If desired top with some freshly grated parmesan cheese.
Serve and enjoy!

Cook With Me:

Preheat the oven to 400 degrees F.
Thickly coin the sausage, peel and chop the sweet potato into small cubes.
Slice Brussels sprouts in half, then put the sausage, sweet potato, and Brussels all on a large sheet pan. (Oops, not Brussels in the picture! 😉 )
In a small bowl, combine the olive oil, oregano, thyme, basil, paprika, garlic powder, salt, and cracked pepper.
Stir together and then pour over the sausage and veggies.
Add the sprigs of rosemary and then toss everything together.
Bake for 15 minutes, remove and stir everything around.
Return to the oven and bake for another 8-15 minutes or until veggies are tender.
Remove from the oven and toss again adding in the cranberries and pecans.
If desired top with some freshly grated parmesan cheese.
Serve and enjoy!