Sheet pan recipes are perfect for busy weeknights and if you love this one then be sure to try this Hawaiian Barbecue Sheet Pan Dinner as well.
So, life… Kinda just crazy right? Or rather just all-over-the-place…
Often, I’m sitting down to write these posts (or sometimes standing as I’m in the middle of cooking something else entirely different) while the kids nap or once everyone has gone to bed.
Hence, my usual tired/punchy (most-likely not funny) humor in these posts. That being said I usually have to write of the moment, meaning I have to talk about life currently because currently that’s usually the only “moment” I remember.
There are times when I have to think “Okay, what’s going on right now and how is it relevant to this post?” As I had this thought today I picked up my phone to scroll through the photos for a brief reminder.
As I scrolled I was searching for some interesting life tidbits I could share, or highlights rather, but I realized it was actually a very normal week. My next thought, “normal is a good thing,” shocked me because of the truth behind it as well as it’s profoundness, and if there’s anything I’m not it’s profound.
I then came to the conclusion, which I’m sure I heard somewhere before (cause yeah, me and profound ????), that life is about the highlights just as much as it’s about the mundane daily experiences.
And then I realized I absolutely need to order this illustration photo from One King’s Lane and sent it to my BFF in NYC to confirm.
So all-in-all we survived the week, BUT despite the normalcy it also brought with it the usual life-positions I hold of refereeing the kids, in-home chef, barrista (mainly for me), maid service, family administrative assistant, personal self-nutritionist (this is where I tell myself to eat healthy), trainer (again, me dragging myself to the gym), and mini-preschool teacher.
As usual I got to Thursday evening and was all “Dinner? I’m starving! Wait? I’m the chef?!? No000000…..!”
Why does dinner have to feel like such a dreaded chore sometimes??? I say this as a person who loves cooking and sharing recipes. There are times, okay there are MANY, times when I dread preparing dinner. Can we just go to Chick-fil-a again?!? #MomIsTired #MomGuilt #NotWaistlineFriendly #ObviouslyGettingNuggetsToo
I know I’m not alone, right? Does anyone else go through this mental cycle?
I mentioned in my last sheet pan dinner post how I get to Thursday each week and I’m literally running on fumes by the time dinner rolls around, not to mention hungry. So I started to get creative with “Sheet Pan Dinners,” which I KNOW are SO 2016, but even though I’m late to the party I’m embracing them now!
They’re so unbelievably easy. One pan! Less mess. ’nuff said!
There’s a sweet, that being the apples and butternut squash, taste paired with a savory, Brussels sprouts, onions and pork, taste mixed together for a perfect harvest flavored harmony.
You only need 2 bowls to create the two flavors, then you season the meat. Place on sheet pan, slide in oven, pour glass ‘o wine! Done!
Easy enough to do even on a Thursday “running on fumes” kind of night.
Harvest Sheet Pan Dinner
Ingredients
- 1/2 Red Onion quartered
- 1 cup Brussel Sprouts halved
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Honey
- 2 cups Butternut Squash
- 2 Apples sliced
- 3 teaspoons Cinnamon
- 4 Pork Chops 1/2-inch thickness
- 1/4 teaspoon Chili Powder
Instructions
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil and lightly coat with either cooking spray or oil. I used olive oil and a paper towel to evenly cover the pan.
- Get out two large mixing bowls. Place the Red Onions and Brussels Sprouts in one and toss until evenly coated with the Olive Oil, Balsamic Vinegar, and Honey. In the second large mixing bowl add the Butternut Squash and Apples. Toss, until fully coated with the Cinnamon. Season both sides of your Pork Chops with the Chili Powder and Salt & Pepper.
- Place the onion mixture and the squash mixture on your baking sheet in one layer. Don’t completely fill up the sheet though because you’ll need a small amount of room to add the pork chops later. Cook for 25 minutes.
- Remove the tray from the oven and squeeze your pork chops in on the pan and return to the oven for an additional 15 minutes, or until the pork chops reach a temperature of 140 degrees. Divide evenly among 4 plates. Enjoy!1
