Autumn Sheet Pan Dinner Recipe

This easy Autumn Sheet Pan Dinner recipe brings together tender pork chops or chicken thighs with roasted sweet potatoes, Brussels sprouts, carrots, butternut squash, peppers, and onions for a delicious one-pan fall meal. Everything is finished with a sweet and tangy maple mustard sauce, then topped with dried cranberries and toasted pecans for extra flavor and crunch. It’s a simple, family-friendly dinner that makes the most of autumn vegetables with minimal prep and cleanup. Swap in your favorite seasonal vegetables or use pre-chopped produce to make this easy sheet pan dinner even faster.

Autumn Sheet Pan Dinner

This Autumn Sheet Pan Dinner recipe is a simple, family-friendly dinner that makes the most of autumn vegetables with minimal prep and cleanup. Swap in your favorite seasonal vegetables or use pre-chopped produce to make this easy sheet pan dinner even faster.

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Total Time 30 minutes mins

Servings: 6 -8

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 2 lbs boneless pork chops or boneless skinless chicken thighs
• 2-3 carrots cut into 1 inch diagonals
• 1 lb brussel sprouts trimmed and halved
• 1-2 sweet potatoes cut into cubes or slices
• 10 oz bag frozen cubed butternut squash
• 1 red bell pepper sliced
• 1 onion sliced
• ½ cup dried cranberries
• ½ cup chopped or halved pecans toasted
• ½ cup maple syrup
• 3-4 tbsp spicy brown or Dijon mustard
• 2 tsp apple cider vinegar
• Salt and pepper to taste
• Optional: quartered radishes, sliced parsnips, or any other autumn/root veggie of your choice

Method

 

1. Preheat oven to 400 degrees. Line a large sheetpan or cookie sheet with parchment paper. Add all of the chopped vegetables, drizzle with olive oil, season to taste with salt and pepper, and mix everything to coat it. Spread into an even layer on the pan.
2. Season the pork chops or chicken thighs with salt and pepper to taste, or a seasoning blend of your choice. Nestle them into the bed of vegetables on the sheetpan. Place in the oven and cook for about 25-30 minutes, until cooked through.
3. While this cooks, mix the maple syrup, mustard, and vinegar in a small bowl or measuring cup. Whisk to combine. When the meat and veggies are finished cooking, remove from the oven and pour the maple mustard sauce over them, tossing to coat. Sprinkle on the cranberries and pecans. Scoop into a bowl or plate with soft bread to serve.
For a time saver, all of the veggies can be purchased pre-chopped.
Feel free to substitute any of the vegetables for your family’s favorites, or swap the meat with browned beef or bison.