Roasted Chicken and Vegetables
Roasted Chicken and Vegetables is a quintessential fall dish that combines the heartiness of tender roasted chicken with the comforting flavors of seasonal vegetables. This one-pan meal not only offers a warm and satisfying dinner but also simplifies cleanup, making it a perfect choice for busy weeknights or cozy weekend gatherings.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Carrots | 3 medium, sliced |
| Potatoes | 2 medium, cubed |
| Brussels sprouts | 2 cups, trimmed |
| Olive oil | 3 tablespoons |
| Garlic | 4 cloves, minced |
| Fresh rosemary | 2 tablespoons, chopped |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Lemon | 1, zested and juiced |
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss chicken thighs with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
- Arrange chicken on a sheet pan and scatter the carrots, potatoes, and Brussels sprouts around it.
- Drizzle vegetables with olive oil and season with salt and pepper; toss to coat.
- Squeeze the lemon juice over the chicken and vegetables, then add the lemon zest.
- Roast in the oven for 30-35 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C) and vegetables are tender.
- Let rest for a few minutes before serving and enjoy a delicious fall meal!
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Sheet Pan Salmon With Asparagus
Sheet Pan Salmon with Asparagus is a delicious and nutritious fall dinner option that highlights the rich flavors of salmon alongside crisp, vibrant asparagus. This quick and easy one-pan meal is ideal for weeknights, as it requires minimal preparation and cleanup, offering a wholesome dinner that is both satisfying and healthy.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Asparagus | 1 bunch |
| Olive oil | 3 tablespoons |
| Garlic | 2 cloves, minced |
| Lemon | 1, zested and juiced |
| Fresh dill | 2 tablespoons, chopped |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
- Preheat the oven to 400°F (200°C).
- On a sheet pan, arrange salmon fillets and asparagus. Drizzle with olive oil and sprinkle with garlic, dill, salt, and pepper.
- Squeeze lemon juice over the salmon and asparagus, then add lemon zest on top.
- Roast in the oven for 12-15 minutes, or until salmon is cooked through (internal temperature should reach 145°F/63°C) and asparagus is tender.
- Remove from the oven and serve immediately for a delightful fall dinner!
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Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry is a hearty and flavorful dish that perfectly combines tender strips of beef with crisp broccoli, all tossed in a savory sauce. This quick and easy sheet pan dinner is a great option for busy weeknights, delivering a satisfying meal with minimal fuss and cleanup, making it an ideal choice for the fall season.
| Ingredients | Quantity |
|---|---|
| Flank steak | 1 pound, sliced |
| Broccoli florets | 4 cups |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Soy sauce | ¼ cup |
| Beef broth | ½ cup |
| Cornstarch | 2 tablespoons |
| Ginger | 1 tablespoon, grated |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Sesame seeds (optional) | For garnish |
- Preheat the oven to 450°F (232°C).
- In a large bowl, combine the sliced flank steak with cornstarch, garlic, ginger, soy sauce, salt, and black pepper; toss to coat.
- On a sheet pan, spread the marinated beef and broccoli florets evenly, then drizzle with olive oil and beef broth.
- Roast in the oven for 15-20 minutes, stirring halfway through, until the beef is cooked and the broccoli is tender-crisp.
- Remove from the oven, sprinkle with sesame seeds if desired, and serve hot for a warming fall dinner!
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Autumn Vegetable Medley
Autumn Vegetable Medley is a vibrant and nutritious sheet pan dinner that highlights the seasonal bounty of fall produce. This colorful dish incorporates a mix of roasted root vegetables and Brussels sprouts, drizzled with a fragrant garlic-herb oil, making it a hearty and wholesome option for those chilly autumn nights.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 2 cups, halved |
| Carrots | 3 medium, sliced |
| Sweet potatoes | 2 medium, diced |
| Red onion | 1 large, sliced |
| Olive oil | 3 tablespoons |
| Garlic | 4 cloves, minced |
| Fresh rosemary | 2 teaspoons, chopped |
| Fresh thyme | 2 teaspoons, chopped |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, carrots, sweet potatoes, and red onion.
- Whisk together olive oil, garlic, rosemary, thyme, salt, and black pepper, then pour over the vegetables and toss to coat evenly.
- Spread the vegetable mixture onto a sheet pan in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Serve warm, enjoying the delightful flavors of fall in every bite!
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Honey Garlic Shrimp With Broccoli
Honey Garlic Shrimp with Broccoli is a quick and delicious sheet pan dinner ideal for busy fall evenings. This dish features succulent shrimp tossed in a sweet and savory honey garlic sauce, paired with fresh broccoli florets. It’s not only easy to prepare but also delivers a satisfying and nutritious meal in just one pan.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 pound |
| Broccoli florets | 4 cups |
| Honey | ¼ cup |
| Soy sauce | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Green onions | 2, sliced |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine shrimp, broccoli, honey, soy sauce, garlic, olive oil, salt, and black pepper. Toss until everything is well coated.
- Spread the shrimp and broccoli mixture evenly on a sheet pan.
- Bake for 10-12 minutes, or until the shrimp are cooked through and the broccoli is tender.
- Garnish with sliced green onions and serve immediately for a delightful meal bursting with flavor.
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One-Pan Italian Sausage and Peppers
One-Pan Italian Sausage and Peppers is a hearty and flavorful sheet pan dinner that captures the essence of fall with its savory ingredients. Combining juicy Italian sausage, vibrant bell peppers, and aromatic onions, this dish is easy to prepare and perfect for a comforting weeknight meal. With minimal cleanup and maximum flavor, it’s sure to become a family favorite.
| Ingredients | Quantity |
|---|---|
| Italian sausage (sliced) | 1 pound |
| Bell peppers (sliced) | 3 (red, yellow, green) |
| Onion (sliced) | 1 large |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Dried oregano | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (for garnish) | Optional |
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine sliced Italian sausage, bell peppers, onion, olive oil, garlic, oregano, salt, and black pepper. Toss until well mixed.
- Spread the mixture evenly on a sheet pan.
- Bake for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized.
- Garnish with fresh parsley and serve hot for a deliciously satisfying meal.
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Mediterranean Chickpea Bowl
Mediterranean Chickpea Bowl is a vibrant and nutritious sheet pan dinner that’s perfect for fall. Loaded with protein-packed chickpeas, roasted vegetables, and topped with a zesty tahini dressing, this dish not only satisfies your taste buds but also nourishes your body. It’s a simple, one-pan meal that aligns with the season’s desire for hearty yet healthy comfort food.
| Ingredients | Quantity |
|---|---|
| Canned chickpeas (drained) | 1 can (15 oz) |
| Zucchini (chopped) | 1 large |
| Bell pepper (chopped) | 1 medium |
| Red onion (sliced) | 1 medium |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (chopped, for garnish) | Optional |
| Tahini | ¼ cup |
| Lemon juice | 2 tablespoons |
| Water | 2-3 tablespoons (to thin tahini) |
- Preheat the oven to 400°F (200°C).
- In a bowl, combine chickpeas, zucchini, bell pepper, red onion, olive oil, cumin, paprika, salt, and black pepper. Toss to coat well.
- Spread the mixture evenly on a sheet pan and roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.
- Meanwhile, mix tahini and lemon juice in a bowl, adding water until desired consistency is reached.
- Drizzle tahini dressing over the roasted vegetables and chickpeas, garnish with fresh parsley, and serve warm for a delightful Mediterranean-inspired meal.
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Sheet Pan Tacos
Sheet Pan Tacos are a fun and easy way to enjoy taco night while embracing all the warm, comforting flavors of fall. This one-pan recipe combines seasoned ground beef or turkey with colorful vegetables, allowing everything to roast together while developing delicious flavors. Simply scoop the mix into taco shells and top with your favorite garnishes for a satisfying weeknight dinner.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 lb (450g) |
| Bell peppers (chopped) | 2 medium |
| Red onion (sliced) | 1 medium |
| Olive oil | 2 tablespoons |
| Taco seasoning | 1 packet (or 2-3 tablespoons homemade) |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Corn tortillas | 8 small |
| Shredded cheese | 1 cup |
| Fresh cilantro (chopped, for garnish) | Optional |
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground beef or turkey, bell peppers, red onion, olive oil, taco seasoning, salt, and black pepper. Mix until the meat and veggies are well-coated.
- Spread the mixture evenly on a sheet pan and bake for 25-30 minutes, or until the meat is fully cooked and the vegetables are tender.
- Remove from the oven and let cool slightly before spooning the mixture into corn tortillas. Top with cheese and any desired garnishes like cilantro.
- Serve warm for
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Lemon Herb Pork Chops With Green Beans
Lemon Herb Pork Chops with Green Beans is a delightful sheet pan dinner that perfectly captures the essence of fall. The juicy pork chops are infused with bright lemon flavor and aromatic herbs, while the vibrant green beans add a fresh crunch to the dish. This meal is not only simple to prepare but also allows for easy cleanup, making it ideal for a busy weeknight.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (about 1.5 lbs) |
| Olive oil | 3 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Fresh thyme (chopped) | 1 tablespoon |
| Fresh rosemary (chopped) | 1 tablespoon |
| Garlic (minced) | 3 cloves |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Green beans (trimmed) | 1 lb (450g) |
| Lemon slices (for garnish) | 4 slices |
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together olive oil, lemon juice, thyme, rosemary, garlic, salt, and black pepper.
- Place the pork chops on a sheet pan and brush with the lemon herb mixture, ensuring they are thoroughly coated.
- Add the trimmed green beans around the pork chops on the same sheet pan and drizzle with any remaining marinade.
- Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the green beans are tender.
- Remove from the oven, garnish with lemon slices, and serve warm for a flavorful fall dinner.
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Spicy Honey Garlic Sheet Pan Cauliflower
Spicy Honey Garlic Sheet Pan Cauliflower is a vibrant and flavorful dish that showcases the best of fall produce. This easy sheet pan dinner combines roasted cauliflower with a sweet and spicy honey garlic glaze, making it a perfect side or main dish for any weeknight meal. The caramelization of the cauliflower paired with the savory sauce brings warmth and depth to your dinner table.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head |
| Olive oil | 3 tablespoons |
| Honey | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Red pepper flakes | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Chopped green onions (for garnish) | 2 tablespoons |
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together olive oil, honey, soy sauce, minced garlic, red pepper flakes, salt, and black pepper.
- Place the cauliflower florets on a sheet pan and drizzle with the honey garlic mixture, tossing to coat evenly.
- Spread the cauliflower in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender.
- Remove from the oven and garnish with chopped green onions before serving warm for a delicious and wholesome fall dish.
Fall Harvest Chicken With Apples and Brussels Sprouts
Fall Harvest Chicken With Apples and Brussels Sprouts is a wholesome and comforting sheet pan dinner that embraces the flavors of autumn. This dish features juicy chicken thighs roasted alongside tender Brussels sprouts and sweet apples, all coated in a savory mixture of herbs and spices. Perfect for busy weeknights, this one-pan meal combines seasonal ingredients to create a cohesive and delicious dinner that is sure to please the whole family.
| Ingredients | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces |
| Brussels sprouts (halved) | 2 cups |
| Apples (sliced, preferably a tart variety) | 2 medium |
| Olive oil | 3 tablespoons |
| Fresh thyme | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Honey (optional) | 1 tablespoon |
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, thyme, garlic powder, salt, and black pepper. Add the chicken thighs and toss to coat well.
- On a large sheet pan, arrange the chicken thighs in the center. Surround them with Brussels sprouts and apple slices, drizzling everything with extra olive oil and honey if desired.
- Roast for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender, stirring the Brussels sprouts halfway through.
- Let the dish rest for a few minutes before serving warm, providing a comforting and tasty meal perfect for fall gatherings.
