winter sheet pan dinner
Sheet pan dinners are an easy and delicious method for creating nutritious and balanced meals. In this sheet pan dinner, I used seasonal ingredients such as sweet potatoes, arugula, and beets.
(serves 4)
Ingredients:
around 3 cups of sliced baby bella mushrooms
one large garnett sweet potato
one large beet
four fully cooked chicken sausages (my favorite is Bilinski’s organic chicken sausage)
two cups of baby arugula and/or baby spinach
2 tbsp avocado or olive oil
2 tbsp apple cider vinegar
one tbsp Dijon mustard
turmeric powder
smoked paprika
sea salt
ground black pepper
Method:
preheat oven to bake at 360 F
wash, then cut your sweet potato and beet into cubes of the same size — add cubed sweet potato to a sheet pan
if you have whole mushrooms, wash and slice them — add sliced mushrooms to the pan
drizzle olive or avocado oil and sea salt over mushrooms, beets, and sweet potatoes and mix until everything is coated
bake for 10-15 minutes
while the mushrooms, beets, and sweet potatoes are baking, slice the sausage into little rounds
add sliced sausage to sheet pan and bake for 5-10 more minutes until everything is cooked through
while everything is cooking, make your dressing
combine two tbsp of olive oil, 2 tbsp apple cider vinegar, one tbsp Dijon mustard, sea salt, turmeric powder, smoked paprika and black pepper in a bowl — whisk ingredients together
take everything out of the oven and serve over a bed of baby spinach and baby arugula; pour dressing over everything and mix