sheet pan harvest bowl

5 from 3 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, dinner, lunch, Salad

Cuisine: American

Keyword: apples, fall food, harvest, holidays, honey mustard, salad, spinach, squash

Servings:

Calories: 483kcal

Author: Mika Kinney

Ingredients

2 packs 12oz chicken sausage or 4ct (8 sausages total)
6 oz Brussels sprouts half bag, stems removed and sliced in half or shredded
2 sweet potatoes diced into ½" cubes
3 tablespoon olive oil or other neutral oil
½ teaspoon salt
¼ teaspoon pepper
2 apples honeycrisp preferred, diced
½ cup dried cranberries no added sugar preferred

Dressing

2 cloves garlic minced
½ cup Greek yogurt 0% fat
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ squeezed lemon or 2 tablespoon of juice
4 tablespoon mayo
¼ teaspoon salt
⅛ teaspoon pepper

Instructions

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 tablespoon olive oil½ teaspoon salt, and ¼ teaspoon 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.

Video

Notes

Storage: Keep the sheet pan ingredients, dressing, and fresh produce all separate from each other, so they don't get soggy. This recipe is good in the fridge for about 4 days, but I don't recommend freezing it!

What is the best kind of apple for this recipe? Honey crisp apples are what I recommend using, as they are both sweet & tart, which I think are perfect for this recipe.

Make it dairy-free: Swap out the Greek yogurt with more mayo (1:1 ratio).

Nutrition