Fall Sheet Pan Meal

Yields 3-4 servings

As the days start to get darker earlier, motivation quickly goes out the window. We totally get it. Sheet pan meals are ideal for the rainy days where you just want to toss something in the oven and not spend an hour washing dishes afterwards. This meal only used 1 sheet pan, 1 cutting board, and 2 bowls. We used sausages for the meatballs to simplify things, and mixed in some dried apricots and cranberries for a touch of sweetness. This cozy meal comes together easily and tastes so delicious.

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Assembly

Step 1
Preheat oven to 450ºF (425ºF if using convection).

Step 2
In a large bowl, combine shallots, sweet potatoes, tomatoes, and Brussels sprouts. Mix in Triple Garlic Shortcut Sauce, Hot Deli Mustard, lemon juice, sage, thyme, olive oil, salt, and pepper. There should be enough olive oil to coat the vegetables thoroughly. Set aside.

Step 3
In a medium bowl, squeeze out sausage filling from casing. Mix in apricots and cranberries until just combined. Form sausage mixture into 10 evenly-sized balls. Set aside.

Step 4
Spray a large baking sheet with cooking spray, and drizzle lightly with olive oil. Spread vegetables out onto the baking sheet, keeping any excess liquid in the large bowl. Reserve this for later. Evenly disperse the meatballs onto the baking sheet among the vegetables.

Step 5
Transfer baking sheet to oven and bake for about 40-45 minutes, or until meatballs are browned and have reached an internal temperature of 160ºF, and vegetables are fork-tender. Halfway through baking, flip the meatballs and vegetables, and drizzle on the excess reserved liquid from the vegetables.

Step 6
Remove from oven and finish with chopped hazelnuts before serving.

Note: Sometimes grocery stores will just sell the sausage blend without casing. You can use that instead, if preferred.

Ingredients

2 Large shallots, sliced into wide strips lengthwise

2 Sweet potatoes, peeled, halved then sliced into ¼” slices (quarter first if wide)

1 cup Cherry or grape tomatoes, whole

10-12 Brussels sprouts, halved

2.5 tbsp Triple Garlic Shortcut Sauce

2 tsp Hot Deli Mustard

1 tbsp Maple syrup

Juice from half a lemon

5-7 Sage leaves

5 sprigs Thyme

2-3 tbsp EVOO

Salt and pepper

4-5 Mild Italian or honey garlic sausages (or about 500 g)

6 Dried apricots, finely chopped

2 tbsp Dried cranberries, finely chopped

Cooking spray

Roasted hazelnuts, chopped (to garnish)

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