Description
A sweet and savory one-pan meal featuring chicken apple sausage, roasted vegetables, and apples – ready in just 35 minutes with minimal cleanup.
Ingredients
Scale
- 4 links (about 12 oz) chicken apple sausage, sliced into 1/2-inch rounds
- 1 large sweet potato, cubed (about 2 cups)
- 2 medium apples (Honeycrisp or Granny Smith), cored and cut into 1-inch chunks
- 1 red onion, cut into wedges
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Chop all veggies and apples into evenly sized pieces.
- In a small bowl, whisk olive oil, maple syrup, mustard, thyme, garlic powder, salt, pepper, and cinnamon.
- Add sweet potatoes and Brussels sprouts to the sheet pan, toss with two-thirds of the seasoning mixture, and spread in an even layer.
- Bake for 10 minutes to give harder vegetables a head start.
- Remove pan, add sausage, apples, and onion. Drizzle with remaining seasoning and toss gently.
- Return to oven and bake for 15–20 more minutes, stirring halfway through, until veggies are tender and caramelized.
- Let rest for a few minutes, garnish with fresh thyme if desired, and serve.
Notes
For a vegetarian version, use plant-based sausage. Substitute butternut squash for sweet potato or pears for apples for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 1/4 of the sheet pan)
- Calories: 375
- Sugar: 20g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg