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As the crisp air of autumn settles in, there's nothing quite like the comforting embrace of a warm, hearty meal that captures the essence of the season. Enter the "Cheesy Fall Harvest Sheet Pan Comfort with Apples and Sage." This delightful dish combines the rich flavors of roasted vegetables, the sweetness of fall apples, and the aromatic touch of fresh sage, all layered under a blanket of gooey cheese.

Cheesy Fall Harvest Sheet Pan Comfort with Apples and Sage

Warm up your autumn evenings with this Cheesy Fall Harvest Sheet Pan Comfort featuring Apples and Sage. This one-pan recipe brings together roasted butternut squash, Brussels sprouts, sweet potatoes, and sweet apples, all topped with gooey cheese for a delightful finish. Perfect for weeknight dinners or gatherings, this dish combines seasonal flavors with minimal cleanup. Enjoy a cozy, hearty meal that showcases the best of fall produce, bringing warmth and comfort to your table.
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Ingredients
  

1 medium butternut squash, peeled and diced

2 cups Brussels sprouts, cleaned and halved

2 cups sweet potatoes, peeled and diced

2 apples, cored and cut into slices (honeycrisp or granny smith are great choices)

1 medium red onion, cut into wedges

3 tablespoons olive oil

2 teaspoons dried sage (or 1 tablespoon fresh sage, chopped)

2 teaspoons garlic powder

Salt and pepper to preference

1 cup shredded sharp cheddar cheese

1/2 cup crumbled goat cheese (optional)

Fresh sage leaves for topping (optional)

Instructions
 

Begin by preheating your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper for effortless cleaning.

    In a spacious bowl, mix together the diced butternut squash, Brussels sprouts, sweet potatoes, sliced apples, and red onion.

      Pour the olive oil over the mixed vegetables and apples, then add the dried sage, garlic powder, salt, and pepper. Stir everything until all pieces are well-coated.

        Evenly distribute the mixture across the prepared sheet pan, making sure to leave some space between the pieces for optimal roasting.

          Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and beginning to caramelize, stirring once halfway through to ensure even cooking.

            Once roasted, take the pan out of the oven and generously sprinkle the sharp cheddar cheese and crumbled goat cheese (if using) over the mixture.

              Return the sheet pan to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.

                After it’s cooked, remove from the oven and let cool for a few minutes. If desired, finish with fresh sage leaves on top.

                  Serve warm and savor the delightful, comforting tastes of autumn!

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4