Description
This cozy fall sheet pan dinner combines sausage, sweet potatoes, and Brussels sprouts with warm autumn spices for a hearty, no-fuss meal. Ideal for meal prep or easy weeknight dinners.
Ingredients
Scale
- 1 lb chicken apple sausage, sliced
- 2 medium sweet potatoes, diced
- 2 cups Brussels sprouts, halved
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Whisk together olive oil, Dijon mustard, honey or maple syrup, apple cider vinegar, thyme, salt, and pepper to create a marinade.
- Toss the sausage, sweet potatoes, Brussels sprouts, onion, and garlic in the marinade until evenly coated.
- Spread everything in a single layer on the sheet pan, placing cut side of vegetables down for better caramelization.
- Roast for 25–30 minutes, stirring halfway through, until sausage is browned and vegetables are tender.
- Garnish with fresh parsley or scallions and serve hot.
Notes
To avoid soggy veggies, don’t overcrowd the pan—use two pans if needed. This dish reheats well and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 8g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: fall dinner, sheet pan, sausage, sweet potatoes, Brussels sprouts