Honey Garlic Chicken and Vegetables
Honey Garlic Chicken and Vegetables is a delicious, one-pan meal that combines tender chicken thighs with colorful, seasonal vegetables, all coated in a sweet and savory honey garlic sauce. This dish is perfect for a cozy fall dinner, providing warmth and comfort with minimal cleanup, as everything is roasted together on a single baking sheet.
| Ingredient | Quantity |
|---|---|
| Chicken thighs | 4 pieces |
| Carrots | 2 medium, sliced |
| Bell peppers | 2 (any color), sliced |
| Broccoli florets | 2 cups |
| Olive oil | 3 tablespoons |
| Honey | 1/4 cup |
| Soy sauce | 1/4 cup |
| Garlic | 4 cloves, minced |
| Salt | To taste |
| Pepper | To taste |
| Sesame seeds | 1 tablespoon (optional) |
| Fresh parsley | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together olive oil, honey, soy sauce, minced garlic, salt, and pepper.
- Place the chicken thighs on a sheet pan and pour half of the honey garlic mixture over them, coating well.
- Add the chopped vegetables to the pan, drizzle with the remaining honey garlic mixture, and toss to combine.
- Roast in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.
- Remove from the oven, sprinkle with sesame seeds and fresh parsley before serving. Enjoy!
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Roasted Pumpkin and Sausage Bake
Roasted Pumpkin and Sausage Bake is a hearty and comforting fall dish that pairs the sweetness of roasted pumpkin with savory sausage and aromatic herbs. This sheet pan dinner is not only satisfying but also simple to prepare, making it perfect for busy weeknights or cozy gatherings. Everything roasts together, allowing the flavors to meld beautifully while keeping your cleanup minimal.
| Ingredient | Quantity |
|---|---|
| Pumpkin | 4 cups, cubed |
| Italian sausage | 1 pound, sliced |
| Red onion | 1 large, sliced |
| Garlic | 4 cloves, minced |
| Olive oil | 3 tablespoons |
| Fresh rosemary | 2 tablespoons, chopped |
| Salt | To taste |
| Pepper | To taste |
| Balsamic vinegar | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the cubed pumpkin, sliced sausage, red onion, minced garlic, olive oil, rosemary, salt, and pepper.
- Spread the mixture evenly on a sheet pan and drizzle with balsamic vinegar.
- Roast in the oven for 30-35 minutes, stirring halfway through, until the pumpkin is tender and the sausage is cooked through.
- Serve warm and enjoy!
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Maple Dijon Glazed Salmon With Brussels Sprouts
Maple Dijon Glazed Salmon with Brussels Sprouts is a fantastic fall dish that highlights the rich flavors of the season. The sweetness of maple syrup combines beautifully with the tangy Dijon mustard to create a flavorful glaze that is perfect for salmon. Paired with roasted Brussels sprouts, this sheet pan meal offers a healthy and satisfying option for dinner, all while keeping cleanup quick and easy.
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Brussels sprouts | 1 pound, halved |
| Maple syrup | 3 tablespoons |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper.
- On a sheet pan, arrange the halved Brussels sprouts and place the salmon fillets on top.
- Brush the salmon with the maple Dijon glaze and drizzle the remaining glaze over the Brussels sprouts.
- Roast in the oven for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender.
- Serve warm and enjoy!
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Autumn Harvest Vegetable Medley
Autumn Harvest Vegetable Medley is a vibrant and comforting dish that celebrates the bounty of fall produce. This colorful medley features a variety of seasonal vegetables, roasted to perfection with warm spices that enhance their natural sweetness. Perfect as a side dish or a light main course, this sheet pan meal is not only easy to prepare but also offers a wholesome and nourishing option for dinner.
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 medium, peeled and cubed |
| Carrots | 2 large, sliced |
| Red bell pepper | 1, diced |
| Brussels sprouts | 1 pound, halved |
| Red onion | 1 large, sliced |
| Olive oil | 3 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- On a large sheet pan, combine the butternut squash, carrots, red bell pepper, Brussels sprouts, and red onion.
- Drizzle with olive oil and sprinkle with cinnamon, nutmeg, salt, and pepper; toss to coat evenly.
- Spread the vegetables out in a single layer on the sheet pan.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through cooking.
- Serve warm and enjoy the cozy flavors of fall!
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Sheet Pan Beef and Broccoli Stir Fry
Sheet Pan Beef and Broccoli Stir Fry is a quick and satisfying dinner that brings the flavors of a classic stir fry right to your oven. This one-pan dish features tender beef strips paired with vibrant broccoli florets, all coated in a savory sauce, making it an ideal meal for busy weeknights. It’s both delicious and nutritious, providing a hassle-free way to enjoy a beloved Asian-inspired favorite.
| Ingredient | Quantity |
|---|---|
| Flank steak | 1 pound, thinly sliced |
| Broccoli florets | 4 cups |
| Bell pepper | 1 large, sliced |
| Carrots | 2 medium, sliced |
| Olive oil | 2 tablespoons |
| Soy sauce | ¼ cup |
| Sesame oil | 1 tablespoon |
| Garlic | 2 cloves, minced |
| Ginger | 1 inch piece, minced |
| Salt | To taste |
| Black pepper | To taste |
| Sesame seeds | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- On a large sheet pan, arrange the sliced flank steak, broccoli florets, bell pepper, and carrots.
- In a bowl, mix the olive oil, soy sauce, sesame oil, garlic, ginger, salt, and pepper; drizzle over the beef and vegetables.
- Toss everything to coat evenly and spread out in a single layer.
- Roast in the oven for 15-20 minutes, or until the beef is cooked through and the vegetables are tender, stirring halfway through.
- Garnish with sesame seeds before serving, and enjoy your sheet pan stir fry!
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One-Pan Apple and Sage Chicken Thighs
One-Pan Apple and Sage Chicken Thighs is a comforting fall-inspired dish that features juicy chicken thighs paired with sweet apples and aromatic sage. This easy, one-pan recipe not only fills your kitchen with delightful autumn aromas but also allows for minimal cleanup, making it perfect for busy evenings. The combination of savory and sweet flavors creates a harmonious meal that everyone will enjoy.
| Ingredient | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces |
| Apples | 2 medium, sliced |
| Fresh sage | 1 tablespoon, chopped |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Onion | 1 medium, sliced |
| Chicken broth | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | For garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat and season the chicken thighs with salt and pepper.
- Sear the chicken thighs, skin-side down, until golden brown; then flip to the other side and add garlic, onion, apples, and sage around the chicken.
- Pour the chicken broth into the skillet and bring to a simmer.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish with fresh parsley before serving and enjoy your flavorful one-pan meal!
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Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a delicious and hearty vegetarian dish that’s perfect for a cozy fall dinner. These tacos are packed with flavor from roasted sweet potatoes and seasoned black beans, topped with fresh avocado and cilantro for a satisfying meal that will please both vegetarians and meat-eaters alike. Prepare these tacos on a sheet pan for easy cleanup and a quick weeknight dinner.
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 2 large, diced |
| Canned black beans | 1 can, drained and rinsed |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Corn tortillas | 8 medium |
| Avocado | 1, sliced |
| Fresh cilantro | For garnish |
| Lime | 1, cut into wedges |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Roast in the oven for about 25-30 minutes until tender and edges are slightly crispy.
- In a separate saucepan, warm the black beans until heated through.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble the tacos by adding sweet potatoes and black beans to each tortilla, and top with avocado slices and fresh cilantro.
- Serve with lime wedges for an extra citrusy flavor and enjoy your hearty tacos!
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Herbed Lemon Garlic Shrimp With Asparagus
Herbed Lemon Garlic Shrimp with Asparagus is a bright and flavorful dish that showcases succulent shrimp paired with fresh asparagus, all tossed in a zesty lemon garlic herb sauce. This easy one-sheet pan recipe is perfect for a quick weeknight dinner, offering a delightful combination of tastes and textures that’s sure to impress.
| Ingredient | Quantity |
|---|---|
| Large shrimp | 1 pound, peeled and deveined |
| Asparagus | 1 bunch, trimmed |
| Olive oil | 3 tablespoons |
| Lemon | 1, juiced and zested |
| Garlic | 4 cloves, minced |
| Fresh parsley | ¼ cup, chopped |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, combine shrimp, asparagus, olive oil, lemon juice and zest, minced garlic, parsley, oregano, salt, and pepper. Toss to coat.
- Spread the mixture evenly on a sheet pan.
- Bake in the oven for about 10-12 minutes, until shrimp are cooked through and asparagus is tender.
- Serve hot, garnished with extra parsley if desired. Enjoy your deliciously herbed shrimp and asparagus!
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BBQ Chicken With Roasted Corn and Zucchini
BBQ Chicken with Roasted Corn and Zucchini is a hearty and satisfying sheet pan dinner that combines tender chicken thighs coated in a tangy barbecue sauce with sweet roasted corn and vibrant zucchini. This dish is perfect for fall, bringing comfort and flavor to your weeknight meals while keeping the cleanup minimal with just one pan to wash.
| Ingredient | Quantity |
|---|---|
| Bone-in chicken thighs | 4 pieces |
| Barbecue sauce | 1 cup |
| Zucchini | 2 medium, sliced |
| Corn (fresh or frozen) | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the chicken thighs in barbecue sauce, coating well.
- On a sheet pan, arrange the coated chicken, zucchini slices, and corn.
- Drizzle zucchini and corn with olive oil, and sprinkle with garlic powder, paprika, salt, and pepper; toss to combine.
- Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
- Serve warm with extra barbecue sauce on the side if desired. Enjoy your BBQ chicken and roasted veggies!
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Curried Chickpeas and Cauliflower
Curried Chickpeas and Cauliflower is a vibrant and nourishing sheet pan dinner that showcases the warm, aromatic flavors of curry paired with protein-rich chickpeas and tender cauliflower. This dish is perfect for fall, providing a wholesome and filling meal that is both easy to prepare and packed with nutritious ingredients.
| Ingredient | Quantity |
|---|---|
| Cauliflower florets | 1 medium head |
| Canned chickpeas | 1 can (15 oz), drained |
| Olive oil | 2 tablespoons |
| Curry powder | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh cilantro | For garnish (optional) |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- On a large sheet pan, combine cauliflower florets and chickpeas.
- Drizzle with olive oil and sprinkle with curry powder, garlic powder, cumin, salt, and pepper; toss to coat evenly.
- Bake for 25-30 minutes, or until cauliflower is tender and golden brown.
- Serve warm, garnished with fresh cilantro if desired. Enjoy your curried chickpeas and cauliflower!
Balsamic Glazed Pork Tenderloin With Root Vegetables
Balsamic Glazed Pork Tenderloin with Root Vegetables is a delicious and hearty sheet pan dinner that perfectly encapsulates the flavors of fall. The succulent pork tenderloin is drizzled with a tangy balsamic reduction, while the hearty root vegetables roast to a sweet, caramelized finish. This one-pan meal is not only flavorful but also easy to clean up, making it an ideal choice for a cozy dinner.
| Ingredient | Quantity |
|---|---|
| Pork tenderloin | 1.5 lbs (about 680g) |
| Baby carrots | 2 cups |
| Parsnips, peeled and chopped | 2 cups |
| Red onion, cut into wedges | 1 medium |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 1/4 cup |
| Honey | 2 tablespoons |
| Fresh thyme (optional) | 2 teaspoons |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to create the glaze.
- Place the pork tenderloin in the center of a large sheet pan and surround it with the root vegetables.
- Drizzle the balsamic glaze over the pork and vegetables, tossing the veggies gently to coat them well.
- Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
- Let the pork rest for 5 minutes before slicing, then serve warm with roasted vegetables. Enjoy your Balsamic Glazed Pork Tenderloin with Root Vegetables!
