Low Carb Paleo Fall Inspired Sheet Pan Dinner
My body and mind love spring and summer, but honestly, my taste buds will always love fall most.
So when I woke up today and it was in the high 50’s you can bet I was craving all the fall flavors! It may still be August, but it seems at least for this weekend, we have been treated to a little taste of the fall to come.
There is something about cinnamon, and sage, fall veggies, like brussel sprouts and carrots that just gets me going. I also really have a thing for leeks. Like I REALLY like cooking with leeks.
Leeks are basically the long lost cousin of onions and garlic, but they are far milder in taste and more gentle on my stomach. Onions can be really good for you, but they have fermentable fiber that can cause some stomach issues for some folks. I happen to be one of those folks, so I avoid them except in very small amounts. But leeks don’t seem to have the same effect. They are easier to cut, and won’t make your eyes feel like they are on fire. They are loaded with vitamin K, and lots of folate which is great for your brain. And simply put, I just love the flavor they bring to a dish. If you’ve never cooked with leeks, it is worth giving a shot.
But honestly, while the leeks are a huge part of this dish, the star players are the spices and herbs. Cinnamon, sage, oregano, garlic, salt, and cracked pepper make this dish pop. It is seriously one of my favorite combinations.
Not only is this dish SO DELICIOUS, but it is incredibly easy to make. It’s as simple as chopping some veggies and throwing them on a pan with oil. Then throwing seasoning on and chicken and in the oven, it goes. AND you can make it even easier if you buy pre-cut veggies. I often do this if I know it’s going to be a crazy week, or I’m just feeling extra lazy. It can save you precious minutes in the rush to get dinner on the table.
I hope you enjoy this tasty meal as much as my family did!!
Low Carb Paleo Fall inspired Sage and Cinnamon Sheet Pan Dinner
Ingredients
- 4 Boneless Chicken Thighs
- 2 large Carrots
- 2 Cups Chopped Brussel Sprouts
- 8 Oz Baby Bella Mushrooms halved1
- 1 Leek
- 1 tsp Ground sage
- 1 tsp Garlic powder
- 1 tsp Cinnamon
- 2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tsp Dried Oregano
- 1 tbsp Avocado Oil can use coconut oil as well
Instructions
- First, start by preheating your oven to 400 and lining a baking sheet with parchment paper
- Next, you will want to wash and chop your veggies. I like to cut my mushrooms in half, my carrots into matchsticks, mushrooms in half or quarters and my leeks into strips. I like the difference in texture and size and shape. BUT, you may cut them however you wish. Just keep in mind that some veggies(mushrooms, leeks, and sprouts will cook faster than the carrots, so keeping those a little thicker helps to even out the roast.
- Next, you will place your veggies on your pan, and drizzle with 1-2 tbsp of avocado oil and season with the spices and herbs. I like to mix them with my hands right on the pan, to avoid dirtying a bowl. Make sure to leave a hole in the center of the pan where your chicken will go.
- Next, add your chicken thighs to the center of your pan and season both sides well.
- Now, pop your sheet pan in your oven for approx 30 minutes, checking at about 25 minutes to make sure everything is roasting evenly.
- Enjoy this savory fall meal! And feel free to double or triple the recipe for larger families!
