Description
A hearty and flavorful fall-inspired sheet pan dinner featuring chicken sausage, sweet potatoes, Brussels sprouts, and apples, all roasted to perfection with warm spices.
Ingredients
1 pound chicken sausage links, sliced into 1/2-inch pieces
2 medium sweet potatoes, peeled and diced into 1-inch cubes
12 ounces Brussels sprouts, trimmed and halved
1 medium apple, cored and sliced into 1/2-inch wedges
1 medium red onion, peeled and cut into 1/2-inch wedges
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons pure maple syrup
Instructions
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the diced sweet potatoes, halved Brussels sprouts, sliced apple, and red onion wedges.
In a small bowl, whisk together the olive oil, ground cinnamon, ground nutmeg, smoked paprika, salt, and black pepper.
Pour the spiced olive oil mixture over the vegetables and apple. Toss well to coat everything evenly.
Spread the coated vegetables and apple mixture evenly on the prepared baking sheet.
Arrange the sliced chicken sausage pieces on top of the vegetables and apples in a single layer.
Drizzle the maple syrup evenly over the entire sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring the vegetables and turning the sausage halfway through, until the sweet potatoes are tender and the sausage is cooked through and browned.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes