Fall Harvest Sheet Pan Meal

Welcome to the Cooking Corner! Michelle Bonicelli from Tulsa's OSU Extension Center joined News On 6 at noon to show us how to make a Fall Harvest Sheet Pan Meal!

Ingredients

• 2 medium Sweet potatoes, cubed

• 2 cups Baby Red potatoes, cut into quarters

• 13 oz. pkg. pre-cooked Turkey smoked sausage, cut into 1-inch slices

• 1/2 lb. Broccoli pieces

• 1/2 lb. Brussel sprouts, cut in halves

• 1 medium Purple Onion, chopped

• 5 Tbls. Olive Oil

• 2 tsp. Garlic powder

• 1/2 cup Apricot preserves

• Fresh ground Black pepper and Salt to taste

Instructions

1. Preheat oven to 425° F

2. Line a baking sheet with parchment paper.

3. Microwave the sweet potatoes for 3-4 minutes, rotate halfway through. Peel and cut the sweet

potatoes into medium-sized pieces.

4. Place sweet potatoes, red potatoes, sausage, broccoli, brussels sprouts, and onions on the baking

sheet.

5. Drizzle with olive oil. Season with garlic powder

6. Bake for 20-25 minutes.

7. Remove pan from oven and drizzle with apricot preserves (you can thin the preserves with a bit of

water, if desired)

8. Toss all ingredients. Sprinkle with salt and pepper.

9. Return to the oven for 5 more minutes.

10. Remove from oven, top with fresh sage, if desired

Serving: 4

Nutritional analysis per serving:

Calories: 323

Calories from Fat: 13

Sodium: 514mg

Carbohydrates: 42g

Fiber: 2g

Sugars: 18g

Protein: 13g