Description
This Easy Fall Sheet Pan Dinner is so good that you’ll want to make it all year long! Seasonal veggies are paired with chicken apple sausage, tossed with a sweet and tangy marinade, and then roasted until tender. It’s such an easy dinner option and the leftovers are perfect for lunch the next day!
Ingredients
Units
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For the Marinade
- 1/4 cup olive oil
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 2 teaspoons fresh thyme
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
For the Chicken Sausage & Veggies
- 1 pound chicken apple sausage (5 links), sliced into rounds
- 1 pound sweet potatoes, peeled and diced
- 1 small to medium red onion, diced into large chunks
- 16 oz brussel sprouts, halved
- 5 cloves garlic, minced
- chopped parsley and green onion, for serving
Instructions
- Preheat oven to 425 degrees.
- Make the marinade: Whisk together all of the marinade ingredients until well combined.
- Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour the marinade over the sausage and veggies and then toss until well combined.
- Transfer the sausage and veggies onto a large sheet pan lined with parchment paper and arrange in a single layer, making sure the Brussels sprouts are cut side down.
- Bake the chicken sausage and veggies for 25-30 minutes or until the potatoes are tender, tossing halfway through.
- Remove the sheet pan from the oven and sprinkle a bit of parsley and green onion over top.
- Serve immediately and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days.
When you’re ready to eat, reheat the chicken sausage and veggies on the stovetop in a skillet over medium heat, or in the microwave.
