Jacquiline
What was your inspiration for this Autumn Sheet Pan Bowl with Pearl Couscous?
Throw everything I love and am craving into one bowl!
Mission equally accomplished and delicious! Up until now I hadn’t really grasped the ease and appeal of sheet pan dinners. (I embarrassingly am often behind on food trends.) But now that I’ve FINALLY executed it myself.
I AM HOOKED!
Here’s why:
Minimal ingredients but SO much flavor!
Roasting vegetables is by far my favorite way to cook vegetables! I love how just a little bit of olive oil and salt and pepper transforms vegetables into something so delicious! Can we also talk about putting bacon in the oven?! Pure genius. Whoever had the idea to bake bacon in the oven made the ultimate life hack! If you have never tried this, you must! It is honestly how I cook bacon 95% of the time now. The cleanup is unbelievable minimal, there’s no splatter or mess. And I love how the bacon cooks so evenly and yet still gets that crisp, yet chewy texture that you want from a frying pan.
Tips for making pulling off this Autumn Sheet Pan Bowl and other sheet pan dinners with ease:
*Make sure you roast veggies with similar cooking times. This can be a little hard to gauge at first if you’re not too familiar with roasting vegetables. The good news is that *most*, potatoes, squashes and cruciferous vegetables if cut to a similar size, all take relatively the same time too cook. Where as more delicate and faster cooking vegetables and lighter proteins like: fish, mushrooms, cabbage and bok choy all cook well together but at a shorter cooking time.
* Bacon and most cured meats like sausages take a similar time to cook as well. Bacon, because of its greasy nature is something you definitely would want to put on a separate pan to cook. Otherwise you can usually dice up something like sausage and cook it on the same sheet pan as your vegetables.
* Invest in an extra large baking sheet if possible. If you’re cooking for more than two people a standard baking sheet will get crowded quickly. If your oven is big enough, definitely invest in a larger sheet pan so things don’t get too crowded and to ensure that everything can cook evenly.
If you want to add a grain or starch of some king to have with your sheet pan dinner utilize quicker cooking ones that can be make while your sheet pan dinner is in the oven.
This will obviously add a little bit to your dishes load, but sometimes it’s not to bulk up a sheet pan dinner a bit more or really just an easy way to make your food go a little farther if you’re cooking for a bigger crowd. I used pearl couscous for this Autumn Sheet Pan bowl which was such a delicious addition to mix in with the vegetables and bacon. Other great options would be quinoa, pasta or a fast cooking rice.
Enjoy!
This Autumn Sheet Pan Bowl with Pearl Couscous is bursting with fall flavors! With roasted squash, sweet potatoes, and bacon it is so easy to make and even easier to clean up!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 25 minutes |
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This Autumn Sheet Pan Bowl with Pearl Couscous is bursting with fall flavors! With roasted squash, sweet potatoes, and bacon it is so easy to make and even easier to clean up!
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Ingredients
- 1 medium sweet potato diced in cubes
- 2 cups cubed acorn or butternut squash
- 2 cups Brussels sprouts cut in half
- 2-3 tbsp olive oil
- salt and pepper to taste
- 4-6 slices bacon
- 1 cup cooked pearl couccous see package instructions
- 2 tbsp unsalted butter
- 4-6 leaves chopped fresh sage
- 1 tpsn pure maple syrup or honey optional
Servings: people
Instructions
- Preheat oven to 400 degrees. Arrange two racks for the sheet pans.
- Toss the chopped vegetables in olive oil and season with salt and pepper. Spread evenly on a sheet pan.
- Line a separate sheet pan with aluminum foil (for easier cleanup) and put a wire rack on top. Line up the bacon slices side by side on the rack. (It's okay if they touch, they will shrink and separate as they cook.)
- Bake the veggies and bacon for about 20-25 minutes until most of the fat has rendered out and the bacon has started to crisp and the veggies are fork tender. Stir the veggies once during the cooking time.
- While the veggies and bacon are baking, cook the pearl couscous according to package instructions and set aside.
- Once the veggies and bacon are done start on the sage browned butter.
- In a small sauce pan or fry pan heat the butter along with the sage on low heat and then watch it like a hawk! No really, do not leave your butter alone. Stir occasionally as your butter slowly turns a caramel brown color and becomes really fragrant. Once you see that beautiful color and some light brown specs like the picture above remove from heat.
- Chop up the bacon and toss the veggies with the pearl couscous and browned butter. Stir in some maple syrup (optional) for a touch of sweetness. Enjoy