Description
Cozy fall dinner in 30 minutes! This sheet pan meal with sweet-savory sausage and roasted veggies is pure weeknight magic.
Ingredients
Scale
- 1 lb (454g) chicken apple sausage links, sliced into 1-inch pieces
- 1 large red onion (about 8 oz/227g), cut into 1-inch chunks
- 2 medium sweet potatoes (about 1 lb/454g), peeled and diced into ¾-inch cubes
- 2 medium apples (preferably Honeycrisp or Granny Smith, about 12 oz/340g total), cored and cut into 1-inch pieces
- 3 cups (300g) Brussels sprouts, trimmed and halved
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) pure maple syrup
- 1 tablespoon (3g) fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon (3g) fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons (6g) garlic powder
- 1 teaspoon (3g) smoked paprika
- 1 teaspoon (6g) salt
- ½ teaspoon (1g) freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C) and position the rack in the middle. Prepare all ingredients as directed, making sure to pat vegetables dry with paper towels.
- In a large mixing bowl, combine olive oil, maple syrup, rosemary, thyme, garlic powder, smoked paprika, salt, and pepper. Add the sweet potatoes, Brussels sprouts, and red onion and toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Place in the preheated oven and roast for 15 minutes.
- Remove the pan from the oven and add the sliced chicken apple sausage and apple pieces. Gently toss everything together on the pan and return to the oven for another 15-20 minutes, stirring halfway through, until sausage is browned and vegetables are caramelized.
- Remove from oven and let rest for 5 minutes. If desired, sprinkle with additional fresh herbs before serving. Enjoy hot, directly from the sheet pan or transferred to a serving platter.