14 Cozy Fall Sheet Pan Dinners

With just Tom and me at the table most nights, I want supper to be good, simple and over with one pan to wash. From September through November, my sheet pans earn their keep. These fourteen dinners roast autumn produce such as sweet potatoes, squash, sprouts and apples right next to sausage, chicken, pork, salmon or steak. They are easy to scale up when the kids and grandkids visit. My best trick is to cut up vegetables for a few of these on the weekend so weeknight dinner means tossing, roasting and eating.

1) Sheet Pan Sausage with Butternut Squash and Apples

This sweet and savory supper roasts smoky sausage with butternut squash, tart apples and red onion until everything is golden and caramelized. A little maple syrup and fresh sage tie it together and taste like autumn on a fork. Giving the squash a head start means every piece comes out tender at the same time.

Spoon it over a bed of creamy polenta or buttery mashed potatoes so the maple juices have somewhere to go. A loaf of crusty bread and a wedge of sharp cheddar on the side make it feel like a harvest supper. Tom and I like it on a chilly Sunday evening with a glass of cold cider.

Ingredients

1 1/2 pounds smoked sausage or fully cooked chicken sausage, sliced into 1 inch coins

4 cups peeled butternut squash, cut into 3/4 inch cubes

2 crisp apples, cored and cut into 1 inch chunks

1 medium red onion, cut into wedges

3 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh thyme

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon ground cinnamon

Peel the squash with a sturdy vegetable peeler and cut it into true 3/4 inch cubes, since bigger chunks will still be firm when the sausage is done. Firm apples like Honeycrisp or Braeburn stay in neat chunks rather than turning to mush. For two, halve everything but keep the pan roomy so the squash still browns instead of steaming.

Instructions

Preheat to 425F. Cover your biggest rimmed sheet pan, roughly 13×18 inches, with a piece of parchment or foil.

Spread the squash cubes and onion wedges on the pan. Pour 2 tablespoons of the oil over them and season with the cinnamon, salt and pepper. Toss with your hands and arrange them in one layer.

Give it 15 minutes in the oven so the squash starts going soft and browning on the bottom.

While that roasts, put the sausage and apple chunks in a bowl with the maple syrup, sage, thyme and the last tablespoon of oil and toss to coat.

Take the pan out and give the squash a stir. Scatter the sausage and apples over the top, spreading everything out so nothing is stacked.

Return it to the oven for 18 to 20 minutes, stirring once. You want squash that a fork slides right through with browned edges, apples that are soft but still in neat chunks, and sausage that is sizzling and golden.

Taste and add a little more salt if it needs it. Serve straight from the pan with rice or a simple green salad alongside.

This is the dinner that turned me into a sheet pan believer. It takes about fifteen minutes of real work, and the squash comes out so sweet that even my grandkids clean their plates.

Precooked chicken sausage keeps it lighter, while a smoked pork sausage makes it richer. Both only need to brown and heat through.

2) Maple Dijon Chicken Thighs and Sweet Potatoes

Juicy bone in chicken thighs roast with sweet potatoes, Brussels sprouts and red onion under a sticky maple Dijon glaze. The skin turns deep golden and crisp while the vegetables soak up the savory pan juices. Fresh rosemary and garlic give the glaze a cozy, herby note that balances the sweetness.

Set out a basket of warm biscuits or crusty rolls to mop up the sticky maple glaze. A simple green salad with apples and walnuts makes the plate look like autumn. This is the dinner I make when the kids come home on a fall weekend, and nobody leaves hungry.

Ingredients

6 bone in, skin on chicken thighs, about 2 1/2 pounds

2 medium sweet potatoes, cut into 1 inch cubes

1 small red onion, cut into wedges

3 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

3 tablespoons Dijon mustard

3 tablespoons maple syrup

2 cloves garlic, minced

1 teaspoon chopped fresh rosemary

2 cups Brussels sprouts, halved

Pat the skin really dry and leave a little space around each thigh, because steam is the enemy of crisp skin. If the glaze darkens too fast near the end, lay a loose piece of foil over the chicken. Cut the sweet potato cubes the same size so they all soften by the time the thighs reach 165F.

Instructions

Preheat to 425F. Line a big rimmed pan with foil.

Right on the pan, toss the sweet potato cubes, halved sprouts and onion wedges with 2 tablespoons of oil and 3/4 teaspoon of salt. Push them out toward the edges so the center is open for the chicken.

Dry the chicken thighs well with paper towels. Rub them with the last tablespoon of oil and sprinkle with the pepper and the rest of the salt. Set them in the middle of the pan with the skin facing up.

Stir the mustard, maple syrup, rosemary and garlic together in a small bowl.

Roast 20 minutes. Take the pan out, brush about half the glaze over the chicken and give the vegetables a stir.

Return the pan for another 15 to 20 minutes, brushing the rest of the glaze on partway through. It is done when the skin is a rich golden brown and a thermometer in the biggest thigh shows 165F. Look for soft sweet potatoes with browned edges.

Let the chicken sit for 5 minutes, then serve it with the vegetables and spoon the pan juices over everything.

Chicken thighs are my go to on busy nights because they are inexpensive and very hard to overcook. Tom says this glaze is good enough to eat with a spoon, and I have caught him doing it.

Boneless thighs work too. Add them for the last 20 to 25 minutes so they stay juicy.

3) Sheet Pan Pork Tenderloin with Apples and Onions

Lean pork tenderloin gets a sweet and savory crust of brown sugar, thyme and grainy mustard, then roasts alongside apples, red onion and baby potatoes. The apples turn soft and jammy and make a natural sauce for the sliced pork. It looks elegant on a platter but takes very little effort.

Arrange the sliced pork on a warm platter with the potatoes tucked around the edges and a few thyme sprigs on top. A dish of buttered green beans or a crisp spinach salad adds a little green. It is pretty enough for a holiday dinner with the kids, but easy enough for Tom and me on a Tuesday.

Ingredients

2 pork tenderloins, about 1 pound each

3 crisp apples, cored and cut into wedges

1 large red onion, cut into wedges

1 pound baby potatoes, halved

3 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon chopped fresh thyme

2 tablespoons brown sugar

1 tablespoon whole grain mustard

Tuck the thin tail end of each tenderloin under itself so the whole piece cooks evenly. If your tenderloins are different sizes, check each one separately and take the smaller one off the pan first. Choose firm apples that soften into jammy wedges without collapsing into applesauce.

Instructions

Preheat to 425F and lay a sheet of parchment over a big rimmed pan.

Toss the halved potatoes on the pan with a tablespoon of oil and 1/2 teaspoon of salt. Roast them for 10 minutes on their own so they get a head start.

While they roast, dry the tenderloins and trim away the thin silvery membrane. Mix the brown sugar, thyme, garlic powder, pepper and 1 teaspoon of salt. Rub the pork with a tablespoon of oil, spread the mustard over it and press on the spice mixture.

In a bowl, toss the apple and onion wedges with the rest of the oil and salt.

Pull out the pan, slide the potatoes to the sides and add the apples and onions. Set the tenderloins down the middle.

Roast 18 to 25 minutes, until a thermometer in the thickest part of the pork reads 145F and the potatoes and apples are soft and golden.

Move the pork to a board and let it rest for at least 3 minutes. Cut it into slices about 1/2 inch thick and serve with the apples, onions and potatoes, spooning the juices from the pan over the top.

When the kids were little, pork chops and applesauce showed up every other week. This grown up version is my favorite way to serve Tom something that feels a bit special on a Wednesday.

Pull the pork as soon as it hits 145F. It will stay slightly pink in the middle, which is safe and keeps it juicy and tender.

4) Sheet Pan Kielbasa with Potatoes and Green Beans

Smoky kielbasa, crispy baby potatoes and blistered green beans roast together with a simple garlic and smoked paprika seasoning. Because the potatoes go in first, they have time to turn deeply golden and crisp. Grated Parmesan showered over the hot pan melts slightly and brings a salty little bite to every forkful.

Bring out a few different mustards, like spicy brown, honey and grainy, so everyone can dip into their favorite. A basket of rye bread or soft pretzel rolls makes it a hearty supper. It is an easy game night meal for the grandkids, who love dunking the sausage coins.

Ingredients

1 (14 ounce) package kielbasa, sliced into 1/2 inch coins

1 1/2 pounds baby red potatoes, quartered

12 ounces fresh green beans, trimmed

1 small yellow onion, cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan cheese

Quarter the potatoes into similar sized pieces so they all crisp up evenly in the first 20 minutes. Dry the green beans well after washing, since wet beans steam instead of blistering. Kielbasa is already fully cooked, so you are only browning it and there is no need to worry about doneness.

Instructions

Preheat to 425F. Cover a big rimmed pan with foil or parchment.

In a small bowl, mix the paprika, garlic powder, Italian seasoning, salt and pepper.

Put the potatoes and onion on the pan, add 2 tablespoons of oil and roughly two thirds of the spice mix, and toss. Spread them out in one layer, turning as many potatoes as you can cut side down.

Roast 20 minutes, until the potatoes begin to brown underneath.

While they roast, toss the sliced kielbasa and green beans with the last tablespoon of oil and the rest of the spices.

Give the potatoes a stir, then add the kielbasa and green beans and spread everything into an even layer. Roast another 15 to 18 minutes. The potatoes should be crisp outside and soft inside, the beans should have a few charred spots and the sausage should be browned around the edges.

Sprinkle the Parmesan over the pan the moment it comes out of the oven. Serve hot with a little mustard for dipping.

My grocery bill thanks me every time this goes in the oven, and it reminds Tom of the skillet breakfasts at our old corner diner. When the grandkids sleep over, the older ones like to make it themselves.

Any fully cooked smoked sausage works here. Turkey kielbasa is a lighter choice that still brings plenty of smoky flavor.

5) Honey Garlic Salmon with Brussels Sprouts

Salmon fillets get a generous coat of sweet and salty honey garlic sauce and cook beside crispy, caramelized Brussels sprouts. A quick blast under the broiler at the end gives the glaze a glossy, lightly charred finish. It is ready in about 40 minutes, which makes it one of the fastest dinners here.

Serve it over steamed jasmine rice or cauliflower rice with sliced green onions on top. A bowl of cucumber salad dressed with rice vinegar makes a crisp, cool side. It is light enough for a weeknight for two, yet pretty enough for company.

Ingredients

4 salmon fillets, about 6 ounces each

1 1/2 pounds Brussels sprouts, trimmed and halved

3 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

3 tablespoons honey

2 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon fresh lemon juice

1/4 teaspoon crushed red pepper flakes

1 tablespoon sesame seeds

Choose fillets of the same thickness so they finish together, and tuck any thin tail ends under. Keep the reserved half of the glaze away from the brush you used on the raw fish so it stays safe to pour over at the end. If the sprouts are very large, quarter them so they turn tender in the same time.

Instructions

Preheat to 425F. Line a big rimmed pan with parchment.

Toss the sprouts with 2 tablespoons of oil, the pepper and 1/2 teaspoon of salt. Arrange them on the pan with the cut sides facing down and roast 15 minutes, until the undersides are browned.

While they roast, stir together the soy sauce, honey, lemon juice, garlic, red pepper flakes and the last tablespoon of oil in a small bowl.

Dry the salmon and season it with the rest of the salt. Slide the sprouts toward the edges of the pan and lay the fillets in the center with the skin side down. Brush roughly half of the glaze generously over the fish.

Roast 10 to 12 minutes. The salmon is ready when it flakes apart with a fork and the thickest spot reads 145F.

Switch the oven to broil and leave the pan under it for a minute or two so the glaze turns glossy and dark in spots. Stay right there and watch, because honey can burn quickly.

Pour the rest of the sauce over the salmon and sprouts, scatter the sesame seeds on top and serve right away with rice.

Nights when we have eaten too much pie, this is the supper I turn to, and it is ready before the table is set. Tom insisted he did not like sprouts until he tried them roasted this way.

Thinner fillets cook faster, so start checking them at 8 minutes. Thick center cut pieces may need a minute or two longer.

6) Sheet Pan Gnocchi with Butternut Squash and Sage

Packaged potato gnocchi roasts right on the sheet pan until golden and crisp outside but pillowy inside, no boiling required. Sweet butternut squash, earthy mushrooms and fragrant sage make it taste like a cozy fall pasta. A handful of spinach and Parmesan at the end finishes it in minutes.

Pile it into shallow bowls with a little extra Parmesan and a drizzle of good olive oil. It is a hearty meatless supper, but you can add sliced cooked chicken sausage for the meat lovers at the table. A simple arugula salad and a glass of white wine make it feel like a little Italian trattoria.

Ingredients

1 (16 ounce) package shelf stable potato gnocchi

3 cups peeled butternut squash, cut into 1/2 inch cubes

1 small red onion, sliced

8 ounces cremini mushrooms, halved

3 tablespoons olive oil

2 tablespoons melted butter

2 tablespoons chopped fresh sage

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups fresh baby spinach

1/3 cup grated Parmesan cheese

Use shelf stable gnocchi, not the refrigerated or frozen kind, since those hold more moisture and turn gummy instead of crisp. Cutting the squash small, at 1/2 inch, means it is tender by the time the gnocchi brown. Spread everything across two pans if needed, because a crowded pan steams instead of roasts.

Instructions

Preheat to 425F and brush a big rimmed pan lightly with oil.

Put the squash, mushrooms and onion right on the pan and toss them with 2 tablespoons of oil and 1/2 teaspoon of salt. Spread them out in one layer and roast for 10 minutes.

Meanwhile, put the gnocchi straight from the package into a bowl, uncooked, and toss with the melted butter, garlic, sage, pepper, the last tablespoon of oil and the rest of the salt. Pull apart any pieces that are stuck together.

Tip the gnocchi onto the pan and toss everything together. Spread it all out so as many gnocchi as possible are touching the hot pan.

Roast 20 to 25 minutes, flipping everything once at the halfway point. The gnocchi should be golden and crisp outside but soft in the middle, and the squash should be tender and caramelized.

Pile the spinach on top and fold it through for about a minute. The heat from the pan is enough to wilt it.

Shower with Parmesan and serve at once, before the gnocchi lose their crunch.

Our meatless nights got a lot more popular once this showed up on the table. The crispy gnocchi taste like a cross between roasted potatoes and pasta, and nobody misses the meat.

Use the shelf stable gnocchi from the pasta aisle. Refrigerated or frozen gnocchi has more moisture and will not crisp up as well.

7) Lemon Herb Chicken with Root Vegetables

Crispy bone in chicken pieces sit right on top of potatoes, parsnips, carrots and red onion, all bathed in a bright lemon, garlic and herb oil. The chicken juices drip down and flavor the vegetables as everything cooks. It tastes like a classic roast chicken dinner but comes together on a single pan.

Carve and serve it family style on a big platter, just like a Sunday roast chicken dinner. A dish of cranberry sauce and warm dinner rolls make it feel like a holiday meal. For the two of us, I roast the full pan and turn the leftovers into chicken salad the next day.

Ingredients

6 bone in, skin on chicken thighs or 4 drumsticks and 2 thighs

3 medium carrots, peeled and cut into 2 inch pieces

2 medium parsnips, peeled and cut into 2 inch pieces

1 pound Yukon Gold potatoes, cut into 1 1/2 inch chunks

1 medium red onion, cut into wedges

4 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

4 cloves garlic, minced

1 lemon, zested and juiced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Thick parsnips have a woody core, so cut the wide tops in half lengthwise to match the thin ends. Pat the chicken very dry and leave space around each piece so the skin crisps instead of steaming. Drumsticks may need a few extra minutes, so check each piece with a thermometer near the bone.

Instructions

Preheat to 425F. Line a big rimmed pan with foil.

Right on the pan, toss the potatoes, parsnips, carrots and onion with 2 tablespoons of oil and 1 teaspoon of salt. Spread them out, leaving a few open spots for the chicken.

In a small bowl, whisk the last 2 tablespoons of oil with the lemon juice and zest, garlic, thyme, rosemary, pepper and the remaining salt.

Dry the chicken with paper towels. Rub the lemon herb oil all over each piece, working some under the skin wherever it lifts easily. Tuck the chicken in among the vegetables with the skin facing up.

Roast 40 to 45 minutes and give the vegetables one good stir about halfway. The chicken is done when the skin is golden and crisp and the biggest piece reads 165F near the bone.

Check that the vegetables are soft all the way through and browned around the edges. If the chicken finishes first, set it on a plate and give the vegetables another 5 minutes.

Let the chicken rest 5 minutes, then serve it with the vegetables and spoon the pan juices over the top.

Here is my shortcut to a Sunday roast feeling on a plain old Thursday. All the comfort lands on one pan, so the washing up is almost nothing.

Swap in sweet potatoes, turnips or butternut squash for any of the root vegetables. Just keep the pieces about the same size.

8) Sheet Pan Pork Chops with Acorn Squash

Juicy bone in pork chops get a sweet and smoky brown sugar paprika rub and roast alongside caramelized slices of acorn squash. The squash is brushed with butter, cinnamon and brown sugar, so it tastes almost like dessert. There is no need to peel it, because the skin turns tender in the oven.

Plate each chop with a few squash slices and a spoonful of homemade applesauce. A side of buttered wild rice or a warm cornbread muffin rounds out the plate. The sweet squash is such a hit with the grandkids that they forget it is a vegetable.

Ingredients

4 bone in pork chops, about 1 inch thick

1 large acorn squash, halved, seeded and cut into 1/2 inch slices

1 small red onion, cut into wedges

3 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

2 tablespoons brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

1 tablespoon chopped fresh parsley

Look for chops close to 1 inch thick, since thin chops dry out long before the squash is done. Let the chops sit out for 20 minutes before roasting so they cook more evenly. If your squash is hard to cut, pierce it a few times and microwave it whole for 2 to 3 minutes to soften the skin.

Instructions

Preheat to 425F and line a big rimmed pan with foil.

Arrange the onion and the squash slices across the pan. Brush them with the melted butter and 2 tablespoons of the oil, then sprinkle with the cinnamon, 3/4 teaspoon of salt and 1 tablespoon of the brown sugar.

Roast 15 minutes, until the squash starts to turn soft.

While it roasts, stir together the paprika, garlic powder, pepper and the rest of the brown sugar and salt. Dry the pork chops, rub them with the remaining oil and press the spice mixture onto both sides.

Turn the squash slices over and clear a space in the middle of the pan. Lay the pork chops there in one layer.

Roast another 12 to 18 minutes. Pull it when the middle of each chop reads 145F and the squash has softened and caramelized. Thinner chops will be ready sooner, so start checking early.

Let the chops rest on the pan for 3 minutes. Scatter the parsley over everything and serve with the squash and onions.

Every fall a few acorn squash from the garden end up lined along my windowsill, waiting for this dinner. Those wavy slices with their green edges make the plate look like a magazine cover.

Boneless chops cook faster, so start checking them at about 10 minutes. Thin chops can dry out quickly.

9) Sheet Pan Turkey Meatballs with Broccoli

Little turkey meatballs flavored with garlic, cheese and dried herbs share the oven with crispy broccoli and sweet red peppers. Baking instead of frying keeps them light and saves you from standing over a skillet. Serve them with warm marinara for dipping and dinner is done.

Spear the meatballs on toothpicks and set out the marinara, and suddenly it is a party platter the grandkids love. Spoon leftovers into a toasted roll with melted provolone for a quick meatball sub the next day. A crisp Caesar salad on the side makes it feel complete.

Ingredients

1 1/4 pounds ground turkey

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

1 1/4 teaspoons kosher salt, divided

1/2 teaspoon black pepper

5 cups broccoli florets

1 red bell pepper, cut into strips

2 tablespoons olive oil

1 cup marinara sauce, warmed, for serving

Wet your hands with cold water before shaping so the soft turkey mixture does not stick. A small cookie scoop makes the meatballs the same size, so they all reach 165F together. Skip the extra lean 99 percent turkey, since a little fat keeps the meatballs tender.

Instructions

Preheat to 400F. Lay parchment over a big rimmed pan.

In a large bowl, combine the turkey, egg, panko, Parmesan, garlic, Italian seasoning, pepper and 3/4 teaspoon of salt. Mix lightly with your hands until it just holds together, being careful not to overwork it.

Shape the mixture into balls about 1 1/2 inches across. You should get around 20. Line them up on one half of the pan.

On the other half, toss the broccoli and pepper strips with the oil and the rest of the salt, spreading them out in one layer.

Bake 18 to 22 minutes. Somewhere in the middle, roll the meatballs over and give the vegetables a stir. The meatballs should be browned and reach 165F inside, and the broccoli should be tender with crispy brown tips.

For a little more color, finish under the broiler for 2 minutes and keep a close eye on it.

Set out a bowl of warm marinara next to the pan for dipping or spooned over the top. Pasta or crusty bread makes it a heartier meal.

Meatballs without standing at the stove are a weeknight win in my book. The grandkids dunk them in sauce with great enthusiasm, and I get my vegetables done at the same time.

Wet your hands with a little cold water before rolling the meatballs. The mixture will not stick to your palms.

10) Garlic Butter Steak Bites and Potatoes

Tender cubes of sirloin, crispy golden potatoes and mushrooms come together on one pan with a rich garlic herb butter. The potatoes roast first, then a quick broil sears the steak so it stays juicy in the middle. A final toss in garlic butter right on the hot pan makes it taste like a steakhouse dinner.

Enjoy it straight from the pan with a crisp wedge salad and a little horseradish cream on the side. A loaf of warm bread is perfect for wiping up the garlic butter. It is a special enough supper for an anniversary at home, without the steakhouse price.

Ingredients

1 1/2 pounds sirloin steak, cut into 1 inch cubes

1 1/2 pounds baby gold potatoes, halved

8 ounces cremini mushrooms, halved

3 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon black pepper, divided

1 teaspoon garlic powder

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh parsley

Cut the steak into even 1 inch cubes so every piece reaches medium at the same time. Watch the broiler closely and pull a cube to check, since a minute too long takes it from medium to well done. Halve the mushrooms rather than slicing them thin, so they do not flood the pan with water.

Instructions

Preheat to 425F and line a big rimmed pan with foil.

Toss the halved potatoes with the garlic powder, 2 tablespoons of oil, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Lay them on the pan with the cut sides down and roast 20 minutes.

While they roast, stir the minced garlic and thyme into the melted butter. Blot the steak cubes with paper towels until dry, then toss them with the mushrooms and the rest of the oil, salt and pepper.

Turn the potatoes over and add the steak and mushrooms in a single layer, leaving a bit of space between pieces so they sear rather than steam.

Switch the oven to broil. Set the pan on the top rack and broil 5 to 7 minutes. You want the steak seared outside and medium inside, around 140F, and the potatoes are crisp.

Take the pan out, pour the garlic butter over everything and toss. The hot pan will gently cook the garlic.

Finish with the parsley and serve right away.

This is my go to when somebody’s birthday calls for steak. It feels like a special occasion dinner without the restaurant bill.

For steak cooked more or less than medium, broil a minute or two shorter or longer and check with a thermometer.

11) Cranberry Balsamic Chicken Breasts

Juicy chicken breasts roast with Brussels sprouts and red onion under a sweet and tangy glaze of balsamic vinegar, cranberry sauce and honey. Dried cranberries and a sprinkle of goat cheese make it festive and colorful. It tastes like a holiday dinner but is easy enough for any weeknight.

Mashed sweet potatoes or fluffy wild rice round out the plate nicely. It is my favorite way to use the extra cranberry sauce after Thanksgiving. Pretty enough for a holiday table, it is what I serve when a few friends come for a small fall dinner.

Ingredients

4 boneless skinless chicken breasts, about 6 ounces each

1 pound Brussels sprouts, trimmed and halved

1 medium red onion, cut into wedges

3 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

1/3 cup balsamic vinegar

1/3 cup whole berry cranberry sauce

2 tablespoons honey

2 cloves garlic, minced

1/2 cup dried cranberries

1/3 cup crumbled goat cheese, optional

Watch the glaze as it reduces, since it thickens more as it cools and can turn to candy if cooked too long. If it does get too thick, stir in a spoonful of water to loosen it. The goat cheese crumbles best when cold, so keep it in the fridge until the last moment.

Instructions

Preheat to 425F. Line a big rimmed pan with foil.

Toss the sprouts and onion with 2 tablespoons of oil and 3/4 teaspoon of salt. Spread them on the pan and give them a 10 minute start in the oven.

While they roast, whisk the cranberry sauce, balsamic vinegar, garlic and honey together in a small saucepan. Let it bubble on medium for 5 to 7 minutes, and it will cook down into a thick syrup.

Pound the chicken breasts until they are an even 3/4 inch thick. Rub them with the rest of the oil and sprinkle with the pepper and remaining salt.

Slide the vegetables aside and lay the chicken on the pan. Brush it with roughly half of the glaze, then scatter the dried cranberries over the vegetables.

Roast 18 to 22 minutes, until the thickest part of the chicken reads 165F and the sprouts are tender and browned.

Brush the rest of the glaze over the chicken and let it rest 5 minutes. Crumble the goat cheese over the top just before serving.

All the flavors of a holiday plate show up here on an ordinary weeknight, red and green and glossy. It is my pick whenever friends come by for supper midweek.

Leftover homemade cranberry sauce works perfectly in the glaze, so this is a great way to use it up after the holidays.

12) Sheet Pan Stuffed Peppers

Bright bell peppers get packed with a beef and rice filling studded with tomatoes and mozzarella, then bake upright on a sheet pan. Roasting the empty peppers first softens them so they turn tender at the same time the filling heats through. They are a complete meal in a neat, edible bowl.

One pepper per person with a green salad and garlic bread makes a tidy, complete supper. Set out bowls of sour cream and extra cheese so everyone can top their own. The grandkids love choosing their own color pepper, and red always goes first.

Ingredients

6 large bell peppers, any color

1 pound lean ground beef

1 small yellow onion, diced

2 cloves garlic, minced

1 1/2 cups cooked white or brown rice

1 (14.5 ounce) can diced tomatoes, drained

1 cup marinara sauce, divided

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 cups shredded mozzarella cheese, divided

1 tablespoon olive oil

Pick peppers with flat bottoms and thick walls so they stand up and hold the filling. Leftover rice works perfectly, and day old rice actually holds its shape better in the filling. You can stuff the peppers a day ahead and bake them straight from the fridge with about 10 extra minutes.

Instructions

Preheat to 375F and cover a big rimmed pan with foil.

Slice off the pepper tops and scoop out the white ribs and seeds. Rub oil over the skins and stand the peppers upright on the pan, shaving a thin slice off the bottom of any that tip over. Bake them empty for 10 minutes so they start to soften.

Meanwhile, brown the beef with the onion in a big skillet on medium high. Break up the meat as it cooks, 7 to 8 minutes, until you see no pink and a thermometer shows 160F. Add the garlic and cook another minute, then drain off any fat.

Add the rice, drained tomatoes, Italian seasoning, salt, pepper, 1/2 cup of marinara and 1 cup of mozzarella and stir well.

Fill the peppers with the beef mixture, pressing it in lightly. Spoon a little of the remaining marinara over each one.

Bake 20 to 25 minutes. The peppers should be soft and the filling piping hot.

Top them with the rest of the mozzarella and bake 5 more minutes, until the cheese is melted and bubbly. Let them cool for 5 minutes before serving.

My mother made these in a big speckled roaster, and now my grandkids ask for them by name. With a container of leftover rice in the fridge, they are faster than you would think.

Ground turkey or Italian sausage can stand in for the beef. You can also stir in a can of drained black beans to stretch the filling.

13) Sheet Pan Chicken Pot Pie

This easy pot pie bakes a creamy chicken and vegetable filling in a sheet pan under a single sheet of flaky, golden puff pastry. A shallow pan gives each square plenty of crisp crust and gets dinner out of the oven faster than a deep dish would. It is a great way to use leftover or store bought rotisserie chicken.

Cut generous squares and lift them out with a wide spatula so every serving gets a crisp piece of crust. A side of cranberry sauce or a simple salad cuts through the creamy filling. This is the dish I make when the grandkids come over after school on a cold day.

Ingredients

1 sheet frozen puff pastry, thawed

4 tablespoons unsalted butter

1 small yellow onion, diced

2 medium carrots, diced

2 stalks celery, diced

1/3 cup all purpose flour

2 cups low sodium chicken broth

1 cup whole milk

3 cups shredded cooked chicken

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 large egg, beaten

Thaw the puff pastry in the fridge, not on the counter, so it stays cold and puffs tall in the oven. Let the filling cool for a few minutes before laying on the pastry, as steaming hot filling softens the dough. Frozen mixed vegetables can stand in for the carrots, celery and peas when you are short on time.

Instructions

Preheat to 400F. Grease a quarter sheet pan, about 9×13 inches, or any rimmed pan close to that size.

Melt the butter in a big skillet over medium heat. Soften the onion, carrots and celery for 7 to 8 minutes.

Sprinkle the flour over the vegetables and stir for a minute. Gradually whisk in the broth and milk and let it bubble for 4 to 5 minutes, stirring, until it turns thick and creamy. Add the thyme along with the salt and pepper.

Stir in the chicken and peas, then pour the filling into the greased pan and spread it out evenly.

Open up the pastry on a floured counter and roll it a little, just until it will cover the pan. Lay it on top of the filling, cut three or four vents with a sharp knife and brush the beaten egg over the surface.

Bake 25 to 30 minutes. The pastry should be puffy and deep golden and the filling bubbles around the edges.

Let it rest for 10 minutes so the filling thickens a bit, then cut it into squares.

Pot pie is one of our favorite comfort foods, but I rarely made it until I tried this shortcut. It tastes like a Sunday dinner and puts leftover roast chicken to good use.

Swap the peas for frozen mixed vegetables or add a handful of chopped green beans or corn to the filling.

14) Sheet Pan Brats with Sauerkraut and Potatoes

Juicy bratwurst roasts with crispy potatoes, sweet onions and apples, plus a pile of tangy sauerkraut for a German inspired supper. A little brown sugar mellows the sauerkraut, and caraway seeds add a classic rye bread flavor. Serve it with a good grainy mustard for dipping.

Pour cold beer for the grownups and apple cider for the kids, and it feels like an Oktoberfest party. A cucumber salad with dill and sour cream adds a cool, crisp side. We have it every October, and the grandkids like to wear little paper hats.

Ingredients

5 uncooked bratwurst links

1 1/2 pounds baby red potatoes, halved

1 large yellow onion, sliced

2 crisp apples, cored and sliced

3 tablespoons olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon caraway seeds

2 cups sauerkraut, drained

2 tablespoons brown sugar

2 tablespoons whole grain mustard

Squeeze the sauerkraut well after draining, because too much liquid keeps the pan from roasting. Rinse it first if your family finds it too sour. Raw bratwurst is fresh pork, not precooked, so always check that each link reaches 160F in the center.

Instructions

Preheat to 425F. Line a big rimmed pan with foil.

Toss the potatoes with 2 tablespoons of oil, the salt and the pepper. Lay them cut side down on the pan and roast 15 minutes.

While they roast, toss the onion and apple slices with the caraway seeds and the last tablespoon of oil. In another bowl, stir the brown sugar into the sauerkraut.

Turn the potatoes over and add the onions and apples to the pan. Mound the sauerkraut at one end. Set the brats on top of the vegetables and poke each one a few times with a fork.

Roast 25 to 30 minutes, rolling the brats over once in the middle of cooking. They are done when browned and 160F inside, and the potatoes should be crispy outside and soft within.

For extra browning on the brats, finish under the broiler for 2 to 3 minutes.

Put out the grainy mustard for dipping, and add warm pretzels or rye bread if you like.

Every October Tom and I throw our own little Oktoberfest night at home with this dinner. It is hearty, a bit tangy and perfect for a chilly evening.

Precooked brats work too. Add them with the vegetables and roast until they are browned and heated through, about 15 minutes.

Before You Start Cooking

Crispy edges come from a big rimmed pan and plenty of room, because food packed too tightly ends up steaming instead of browning. When the pan looks crowded, divide everything between two. Leftovers will keep three or four days in the fridge, and a hot oven brings them back far better than the microwave does.

I hope a few of these take some stress out of your fall evenings and add a little flavor along the way. Set the table, call everyone in and enjoy a simple warm supper together, with more time to visit and fewer pots to scrub.