Autumn Sheet Pan Bowl with Pearl Couscous
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
2people 10minutes
Cook Time
25minutes
Servings Prep Time
2people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Arrange two racks for the sheet pans.
  2. Toss the chopped vegetables in olive oil and season with salt and pepper. Spread evenly on a sheet pan.
  3. 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.)
  4. 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.
  5. While the veggies and bacon are baking, cook the pearl couscous according to package instructions and set aside.
  6. Once the veggies and bacon are done start on the sage browned butter.
  7. 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.
  8. 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