Sheet Pan Chicken Sausage and Veggies
One of my go-to dinners on busy nights when I want something wholesome without a sink full of dishes is this Sheet Pan Chicken Sausage and Veggies. Sweet potatoes, Brussels sprouts, and shallots roast right alongside sweet and savory chicken apple sausage, all tossed in a simple maple balsamic glaze. Everything gets golden and caramelized together on one pan, and dinner is ready in about 45 minutes. It's especially cozy in the fall, but I make it all year long!
Servings: 4 servings
Ingredients
- 2 cups sweet potatoes, cubed- peeling is optional
- 2 cups Brussel sprouts, halved
- 2 medium shallots, sliced
- 12 ounces chicken sausage (I like Aidells brand Chicken and Apple sausage which is precooked)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400℉.
- Cube sweet potato, cut Brussel sprouts in half and slice the shallots. Add to the sheet pan and drizzle with 1 tablespoon olive oil. Use your hands to cover the veggies with the oil.
- Cut the sausage into small bite sized pieces and add to the sheet pan.
- Mix together the remaining olive oil, maple syrup, Dijon mustard, garlic powder, salt and pepper and drizzle over the sheet pan. Use a spoon to toss everything well.
- Place the sheet pan in the oven and roast the sausage and veggies for 30 minutes, stirring with a spoon half way through. The sweet potatoes and sprouts should be fork tender when done.
- If you want a little extra char on the veggies I like to move my tray to the top rack and turn the oven on to broil, just make sure you are NOT using glass under the broiler and keep a close eye because the Brussels can burn quickly.
- Serve immediately or portion into meal prep container.