Roasted Fall Sheet Pan
Packed with veggies, protein, fiber, colors and fall flavors, sheet pan meals like this are a staple for busy weeknights — and they come with lots of leftovers for the week
Ingredients
Directions
- 1
Preheat oven to 400F.
- 2
Cut the sweet potatoes into bite-sized pieces.
- 3
Add to a large mixing bowl with shaved Brussels and the rinsed chickpeas.
- 4
Add oil and spices and toss to coat.
- 5
Spread evenly over two medium sized sheet pans.
- 6
Bake for about 25 minutes, then toss the veggies and add sliced (pre-cooked) chicken sausage on top of the veggies across the two sheets and add back into the oven for about 15 minutes.
- 7
Mix your dressing together and drizzle on top.
- 8
Store the leftovers in airtight containers in the fridge and consume within 3-4 days.
