Description
A hearty and colorful sheet pan meal featuring chicken sausage, sweet potatoes, Brussels sprouts, and apples, seasoned with warm fall spices. Perfect for an easy and flavorful weeknight dinner.
Ingredients
1 pound chicken sausage, sliced into 1/2-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch cubes
12 ounces Brussels sprouts, trimmed and halved
1 large apple, cored and cut into 1-inch pieces
1 medium red onion, cut into 1-inch wedges
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the sweet potatoes, Brussels sprouts, apple pieces, and red onion.
Add the olive oil, ground cinnamon, smoked paprika, dried thyme, salt, black pepper, and minced garlic to the bowl. Toss everything together until the vegetables and apples are evenly coated with the oil and spices.
Spread the vegetable and apple mixture evenly on the prepared sheet pan.
Arrange the sliced chicken sausage pieces on top of the vegetables and apples in a single layer.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring the vegetables and flipping the sausage halfway through cooking, until the sausage is cooked through and the vegetables are tender and caramelized.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the top for garnish.
Serve warm directly from the sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes