sheet pan harvest bowl
Serves 6
15 mins prep
15 mins cook
30 mins total
Ready in just 30 minutes and on one sheet pan, the sheet pan harvest bowl is the perfect quick dinner that's a crowd favorite! Crispy brussels sprouts are topped with fresh apples and a creamy, high protein balsamic dressing. It's a obnoxiously good dinner that you'll want to add into the weekly rotation!
Dressing
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Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat the oven: Heat it to 375 degrees. Dice everything as needed. Line an extra-large rimmed baking sheet with foil, parchment paper, or a silicon mat. Or don’t; it’s just easier to clean up.
Start cooking: Toss the 2 sweet potatoes and 6 oz Brussels sprouts in 2 of the 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread this out into one layer on one side of the baking sheet, and then add the sliced 2 packs 12oz chicken sausage to the other side. Bake for 20-25 minutes or until the sweet potatoes are tender.
Make the dressing: Mix everything together with a whisk or in a blender. Greek yogurt has a tendency to coagulate with vinegar, so the blender helps or whisk it vigorously.
Serve: Plate up the sheet pan items with diced apples, cranberries, and the dressing.
