Fall Harvest Sheet Pan Meal

Wednesday, October 27th 2021, 12:09 pm
By: David Prock

TULSA, Oklahoma -

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!


• 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


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


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