One pan meals are the absolute best. Throw it all onto a sheet pan, roast it, add bread and/or a salad and you have a fantastic meal. I decided to do a fall version of this meal because I love all things fall. I added drizzling a balsamic reduction as soon as I took it out of the oven and it is just the most wonderful thing. Trust me – you need to make this.
You’ll need: Italian sausage (this is optional), olive oil, salt, pepper, italian seasoning, and whatever vegetables you want. For this “fall ” version, I used sweet potatoes, butternut squash, parsnips, carrots, broccoli, peppers and potatoes.
The thing that takes the most time for this is chopping up all the vegetables. You can buy vegetables in the produce section already chopped and ready to go if you want. I actually enjoy the process of chopping everything, but I know that’s not true for everybody. While you’re chopping, start your balsamic reduction. It’s this easy – simmer 1/2 cup of balsamic vinegar on the stovetop until it reduces to 1/4 cup.
Once you have everything chopped, put it into a large bowl and add about 1/4 cup of olive oil, a tablespoon of Italian seasoning and salt and pepper to taste (I used about a teaspoon of each). Stir it all up to try to coat everything in the oil. Lightly spray a large cookie sheet and fill it up with all the beautiful veggies. Here’s where you add the sausage if you’re using it. I just broke it into small pieces and put it on top of the veggies. It also helps to flavor everything as it cooks.
Bake at 400 for about 30 minutes or until the vegetables are tender. When it comes out of the oven, just drizzle the balsamic reduction over the top, mix it up a bit and serve! I’m telling you – this with a piece of Italian or French bread is just the best!
One Pan Meal with Autumn Veggies
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Loading...Ingredients
- 1/2 - 1 lb Italian sausage (optional) hot or mild, depending on your taste
- 2 parsnips
- 1 large sweet potato
- 2 Russett potatoes (could also use red)
- 2 large carrots
- 1 bunch broccoli
- 1 green pepper cut into strips
- 1 red pepper cut into strips
- 1 butternut squash, cubed
- 1/4 c olive oil
- 1 T Italian seasoning
- 1/2 c balsamic vinegar
- Salt and pepper to taste
Instructions
Chop all the vegetables.
Simmer balsamic vinegar on stovetop until reduced by half.
Toss all the veggies in a large bowl with the oil and seasonings, coating them with the oil.
Place on large, lightly greased cookie sheet.
Break sausage into small pieces and place on top of the veggies.
Bake at 400 for 30 minutes or until vegetables.
Drizzle with balsamic reduction, stir and serve!
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