Sheet Pan Chicken Apple Sausage with Sweet Potatoes and Brussels Sprouts
Sliced chicken apple sausage, sweet potatoes, Brussels sprouts, and red onion roasted together on one pan with a honey Dijon dressing.
Ingredients
Main Ingredients
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp sweet paprika
- 2 tsp fresh thyme chopped
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 lb chicken apple sausage sliced into bite-sized pieces
- 1 lb sweet potatoes peeled and diced
- 16 oz Brussels sprouts trimmed and halved
- 1 large red onion cut into chunks
- 5 cloves garlic minced
- chopped parsley and sliced green onion for garnish
Instructions
Cooking
- Preheat the oven to 425 degrees F.
- Whisk the olive oil, salt, pepper, paprika, thyme, Dijon, honey, and vinegar in a large bowl.
- Toss the sweet potatoes, Brussels sprouts, and red onion in the dressing, then mix in the sliced sausage.
- Spread everything in a single layer on a large rimmed baking sheet and roast about 15 minutes.
- Sprinkle on the garlic, stir, and roast 10 to 15 more minutes until the vegetables are tender and caramelized.
- Garnish with parsley and green onion and serve hot.
Notes
Store leftovers in the refrigerator for up to 3 days. If the sausage is raw, cook it to 165 degrees F. Sodium varies by sausage brand. Nutrition is an estimate.