Fall Sheet-Pan Dinner with Maple-Glazed Pork, Apples & Roasted Vegetables
If you're looking for a Fall-inspired dinner that feels a little different than your typical weeknight meal, this Maple-Glazed Pork, Apples & Roasted Vegetables is a great one to add to your rotation.
It's savory, slightly sweet, full of fall flavors, and requires very little hands-on cooking.
And because everything cooks on sheet pans, cleanup is pretty minimal too—which is always a win in my book!
The maple glaze is key
You don't need a complicated sauce for this recipe.
The pork is marinated in:
Liquid aminos
Maple syrup
Olive oil
Garlic powder
Onion powder
Paprika
Black pepper
That's it!
The liquid aminos give the pork a savory, salty flavor, while the maple syrup adds just enough sweetness to complement the apples.
I recommend marinating the pork for 30 minutes to 2 hours, but if you're short on time, even 30 minutes will give it plenty of flavor.
Why use two sheet pans?
Technically, you could try to fit everything onto one pan, but I prefer using two.
The potatoes need more time to cook than the diced pork, so starting them first helps everything finish at the same time.
I roast the potatoes for about 15 minutes before adding the broccoli.
The pork and apples go onto a separate sheet pan because the pork cooks much more quickly once it's diced.
This also gives everything enough space to roast and develop those delicious browned edges.
It's one of those recipes that feels a little more special than a typical weeknight dinner, without actually requiring much extra work.
Maple-Glazed Pork, Apples & Roasted Vegetables
This sheet-pan dinner combines savory maple-glazed pork with baked apples, roasted broccoli, and colorful potatoes for a cozy fall meal that comes together with minimal cleanup.
Ingredients
- 1 lb pork chops, diced into bite-sized pieces
- 2 tbsp liquid aminos
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp paprika
- ¼ tsp black pepper
- 1 sweet potato, diced into ½–¾-inch cubes
- 1 cup purple potatoes, diced into ½–¾-inch cubes
- 1 cup yellow potatoes, diced into ½–¾-inch cubes
- 1 cup broccoli florets
- 1–2 apples, diced
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Black pepper
- Salt, to taste
Instructions
- Whisk together the liquid aminos, maple syrup, olive oil, garlic powder, paprika, and black pepper.
- Drizzle over the diced pork and toss until well coated. Marinate in the refrigerator for 30 minutes to 2 hours.
- Preheat the oven to 425°F.
- Toss the diced sweet, purple, and yellow potatoes with olive oil, garlic powder, onion powder, paprika, black pepper, and a little salt.
- Spread the potatoes onto a sheet pan in a single layer and roast for 15 minutes.
- After 15 minutes, add the broccoli to the potato pan. Toss with a little olive oil and season with garlic powder, onion powder, paprika, pepper, and salt.
- Continue roasting for another 15–20 minutes, or until the potatoes are tender and the broccoli is browned around the edges.
- While the potatoes are roasting, place the marinated pork and diced apples on a second sheet pan.
- The apples don't need any additional seasoning—their natural sweetness pairs beautifully with the maple-glazed pork.
- Roast at 425°F for approximately 10-15 minutes, stirring once halfway through.
- Because the pork is diced, cooking time will vary depending on the size of the pieces. Cook until the pork reaches an internal temperature of 145°F.
- Divide the roasted potatoes and broccoli between plates and top with the maple-glazed pork and roasted apples.
- Serve warm and enjoy!
I hope this one makes it onto your fall dinner rotation!
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