Fall Harvest Sheet Pan Dinner
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This easy sheet pan dinner will get you and your family excited for fall!
With roasted vegetables, pork chops and savory sage, it’s a flavorful, healthy and effortless meal for busy weeknights.
Fall Harvest Sheet Pan Dinner
Cook time: 40min Prep time: 5min Total time: 45min
Servings: 4
Ingredients
For the Vegetables
- 1 red onion, sliced
- 1 cup kale, stems removed
- 10 rainbow carrots, peeled
- 1 acorn squash, cut in slices
- 1 cup butternut squash, cubed
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 tsp. apple cider vinegar
- 1 tsp. Heinen’s honey
- 1/2 tsp. salt
- 1/2 tsp. pepper
For the Pork Chops
- 1 Tbsp. olive oil
- 1 tsp. apple cider vinegar
- 1 tsp. Heinen’s honey
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 Heinen’s CARE Certified pork chops
- 20 sage leaves
Instructions
- Preheat the oven to 450˚F. Line a baking sheet with foil and grease with cooking spray.
- Place the red onion, kale, rainbow carrots, acorn squash and butternut squash in a large bowl. Add the olive oil, garlic, apple cider vinegar, honey, salt and pepper. Mix well until the vegetables are evenly coated.
- Place the vegetables on the lined baking sheet. Cook for 25 minutes.
- While the vegetables are cooking, prep the pork chops. Combine olive oil, apple cider vinegar, honey, garlic powder, salt and pepper in a small bowl. Drizzle evenly on both sides of the pork chops.
- Remove the vegetables from oven and wedge the pork chops onto the pan. Top with sage leaves.
- Cook for an additional 15 minutes, or until the pork chops reach an internal temperature of 145˚F.
