Healthy Fall Dinner Recipes: 25 Cozy & Nourishing Meals
A comforting, seasonal collection of healthy fall dinner recipes made with fresh produce, cozy spices, and balanced nutrition — perfect for weeknights or family gatherings.
Equipment
- 1 Sheet pan For roasted meals
- 1 Dutch oven For one-pot stews or soups
- 1 Chef’s knife For prepping veggies
- 1 Mixing bowl For tossing salads or sauces
- 1 Measuring cup For precise ingredient portions
Ingredients
- 2 tbsp olive oil divided
- 2 medium chicken breasts skinless, boneless
- 1 tbsp maple syrup for glaze
- 1 tbsp balsamic vinegar adds tangy balance
- 2 cups Brussels sprouts halved
- 1 cup cubed sweet potatoes
- 1 tsp salt or to taste
- ½ tsp black pepper freshly cracked
- ½ tsp thyme dried or fresh sprigs
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, pepper, and thyme on a sheet pan.
- Roast for 15 minutes.
- Meanwhile, whisk together maple syrup, balsamic vinegar, and remaining olive oil.
- Add chicken breasts to the sheet pan, drizzle with the glaze, and return to oven for 20 minutes, flipping halfway.
- Serve warm with roasted veggies and any remaining glaze spooned over the top.
Notes
- Swap chicken with tofu or tempeh for a vegetarian version.
- Great with a side of Sourdough Bread Flavors — it soaks up the glaze perfectly!
- Leftovers keep for up to 3 days in the fridge.