sheet pan harvest bowl
15 mins prep15 mins cook
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!
0 servings
What you need
Instructions
0 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. 1 Start cooking: Toss the [wprm-ingredient text="2 sweet potatoes" uid="9"] and [wprm-ingredient text="6 oz Brussels sprouts" uid="1"] in 2 of the [wprm-ingredient text="3 tbsp olive oil, " uid="2"][wprm-ingredient text="1/2 tsp salt" uid="3"], and [wprm-ingredient text="1/4 tsp pepper" uid="4"]. Spread this out into one layer on one side of the baking sheet, and then add the sliced [wprm-ingredient text="2 packs 12oz chicken sausage" uid="0"] to the other side. Bake for 20-25 minutes or until the sweet potatoes are tender. 2 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. 3 Serve: Plate up the sheet pan items with diced apples, cranberries, and the dressing.View original recipe