Description
A delicious sheet pan meal featuring sausage and vegetables drizzled with a maple Dijon sauce, perfect for a quick dinner.
Ingredients
Scale
- 1 large (about 1 lb, 450g) sweet potato, diced into 1/2-inch (1.25 cm) cubes
- 16 oz (450 g) Brussels sprouts, ends trimmed and halved
- 12 oz (340 g) apple chicken sausage, sliced
- 1/2 medium red onion, sliced
- 2 tablespoons (30 ml) olive oil, divided
- 2 teaspoons (2 g) fresh thyme, finely chopped
- 2 teaspoons (2 g) fresh rosemary, finely chopped
- 1/2 teaspoon (1 g) garlic powder
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 ml) apple cider vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Set the oven temperature to 425°F (220°C). This high heat creates a golden caramelized exterior on the vegetables and sausage, enhancing flavors during roasting.
- Step 2: Prepare the Sheet Pan: Lightly grease a large rimmed baking sheet with 1 tablespoon (15 ml) olive oil to prevent sticking and ensure roasted vegetables and sausage release easily.
- Step 3: Cut and Arrange Ingredients: Place the diced sweet potatoes, halved Brussels sprouts, sliced chicken sausage, and sliced red onion into the baking sheet. Drizzle the remaining 1 tablespoon (15 ml) olive oil over the vegetables and meat.
- Step 4: Season Generously: Sprinkle thyme, rosemary, garlic powder, salt, and black pepper evenly over the ingredients. Toss everything gently on the pan to combine so all pieces are coated with oil and seasoning.
- Step 5: Spread Evenly: Arrange the sausage and vegetables in a single, even layer on the sheet pan to ensure proper airflow. This helps everything roast evenly and caramelize instead of steaming.
- Step 6: Initial Roasting: Place the pan in the preheated oven and roast for 15 minutes. About halfway through this time, check the pan for even cooking and color distribution.
- Step 7: Toss for Uniform Cooking: Remove the pan after 15 minutes. Use a spatula or tongs to toss the sausage and vegetables, ensuring they are mixed and any browning is evenly distributed.
- Step 8: Final Roast and Check Doneness: Return the pan to the oven and roast for an additional 15 minutes, or until the vegetables are fork-tender. Fork-tenderness means you can pierce the veggies easily with a fork but they still hold their shape.
- Step 9: Whisk the Sauce: While the sausage and veggies roast, combine Dijon mustard, pure maple syrup, apple cider vinegar, minced garlic, salt, and pepper in a small bowl. Whisk thoroughly to blend the sauce. Taste and adjust seasoning as desired.
- Step 10: Serve: Drizzle the maple Dijon sauce over the roasted sausage and vegetables immediately after removing the pan from the oven. Serve hot for best flavor.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature and consume within 2 days to maintain freshness and texture.
- Refrigeration: Place in an airtight container and refrigerate up to 5 days. Warm the dish before serving to restore flavors effectively.
- Freezing: Transfer leftovers into a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use uniform-sized cuts for all ingredients—this ensures even cooking and prevents some pieces from being undercooked.
- If vegetables brown too quickly during roasting, loosely cover the pan with aluminum foil halfway through cooking to prevent burning.
- To confirm chicken sausage is fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- If the maple Dijon sauce is too thick, add 1 teaspoon (5 ml) of warm water and whisk to adjust the consistency before drizzling.
- For extra caramelization, toss the sausage and veggies with 1 tablespoon (15 ml) balsamic vinegar during the last 5 minutes of roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg