Take the work out of weeknight meal planning with these simple and DELICIOUS “one-sheet and repeat” dinners from the staff at Our Town Magazine! These are some of our favorite cozy dinners bursting with squash, Brussels sprouts, and even a little apple. We believe that your family will ask for them again and again. Go ahead and add these easy fall recipes to your regular menu rotation and enjoy them all year long!
Savory Sausage and Harvest Veggies
Ingredients:
- 1-12 oz. sausage, sliced into 1/2 inch rounds
- 1 kabocha or butternut squash, seeded and diced (no need to peel!)
- 2 or 3 c. Brussels sprouts, halved
- 1 large apple, diced
- 2 shallots, sliced
Dressing:
- 2 tbsp. olive oil
- 2 tbsp. coconut aminos or soy sauce
- 1 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. maple syrup
- 1 handful fresh parsley, chopped
Instructions:
Preheat the oven to 450 degrees; whisk together the ingredients for the dressing and set aside. Add the remaining ingredients to a parchment paper lined sheet pan and toss with the dressing until well coated. Spread into a single layer and cook for 30-35 minutes or until veggies are browned.
Note: Try microwaving the whole squash for 3 minutes to make slicing easier.
Chicken, Veggies, and Brown Rice
Ingredients:
- 1 lb. butternut squash
- 1 lb. chicken breast
- 3 c. broccoli florets
- 1/2 medium red onion
- 4 tbsp. olive oil
- 2 garlic cloves
- 3/4 tsp. dried thyme
- 3/4 tsp. ground sage
- 3/4 tsp. dried parsley
- 3/4 tsp. dried rosemary
- 1/8 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. black pepper, ground
- 1 c. brown rice, raw
- 1/2 c. walnuts, chopped
- 1/3 c. cranberries, dried
Instructions:
Preheat oven to 450 degrees. Peel and cut squash into 1/2 inch cubes, cut chicken into 1-inch pieces, broccoli into smaller florets, and onion into slices. Add to a large dish and toss with olive oil and seasonings. Pour onto a large baking sheet and bake for 15-20 minutes. Toss halfway through roasting—veggies should be tender, and the chicken should have no pink inside. While roasting, cook rice as directed on the package. Once you remove the veggies and chicken from the oven, stir in the walnuts and cranberries.
Serve over rice and enjoy!
Pork Tenderloin with Honey and Seasoned Veggies
Ingredients:
- 1 lb. pork tenderloin
- 1 1/2 tbsp. olive oil
- 2 tbsp. honey
- 3 tbsp. balsamic vinegar
- 1 tsp. garlic cloves, minced
- 2 tsp. fresh rosemary, divided and finely chopped
- 2 c. Brussels sprouts, halved, outer leaves removed
- 3 golden beets, peeled and cut into eighths
- 1 large parsnip, peeled and sliced
- 2 large carrots, peeled and sliced
- 1 medium red onion, skins removed and cut into wedges
- salt and pepper, to taste
Instructions:
Preheat the oven to 425 degrees. In a glass measuring cup, combine the olive oil, honey, balsamic vinegar, garlic cloves, and 1 3/4 tsp. of fresh rosemary; reserve the other 1/4 tsp. Whisk well, set aside. Unpackage the pork tenderloin, season with black pepper and roasted garlic, then pat it dry and place it on a large baking sheet. Arrange the Brussels sprouts, golden beets, parsnip, carrots, and red onion around the pork. Using a silicone pastry brush, baste approximately 2 tbsp. of the balsamic mixture over all sides of the pork tenderloin. Then, sprinkle the top of the pork with the remaining 1/4 tsp. of fresh rosemary. Drizzle the remaining balsamic vinegar over the vegetables and toss to coat, seasoning with salt and pepper if desired. Place the sheet pan on the middle rack in a preheated oven and cook for 20-25 minutes or until the meat is completely cooked and the vegetables are tender. Let the meat rest for about 5 minutes before slicing.
Serve and enjoy!
