Ever since I was a child, my favorite season has always been Fall! Don’t get me wrong, Summer is a blast, but there’s something about Fall that gives me that warm fuzzy feeling inside. It’s crisp, colorful, cozy, and delicious!
September and October are the best months. The heat starts to fade into crisp mornings and bright blue skies in the afternoon. The air is cool and you can start wearing jeans and boots and sweaters and scarves. The air smells of fresh rain and wet wood. The leaves start their transformation from lively green to vibrant oranges, yellows, and reds. Best of all you start eating more root vegetables, squashes, and pumpkin!
Fall brings along my favorite foods and drinks. Yes, I love pumpkin everything, but I’m not basic. Here is a delicious recipe that uses all those root veggies, squashes, and bacon and brussel sprouts:
Sheet Pan Chicken and Roasted Vegetables
We tweaked this recipe a bit. Instead of bone-in skin-on Chicken, we used chicken breast since we already had it in the freezer. It might taste better though with the skin on because the marinade would taste better on the skin.
You can make it with any assortment of root vegetables and fall gourds and squashes. You just pile them on a sheet pan with chicken and bacon on top and olive oil, lemon juice, garlic, salt and pepper, and rosemary and thyme. Yum!
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