Description
This Fall Sheet Pan Dinner is a cozy, one-pan meal with chicken sausage, sweet potatoes, Brussels sprouts, and a savory Dijon marinade. Ready in 30 minutes with minimal cleanup—perfect for easy weeknight cooking.
Ingredients
For the Marinade
¼ cup olive oil
1 tsp salt, plus more to taste
¼ tsp black pepper
¼ tsp sweet paprika
2 tsp fresh thyme
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
For the Sheet Pan
1 lb chicken apple sausage, sliced into rounds
1 lb sweet potatoes, peeled and diced
1 red onion, chopped into large chunks
16 oz Brussels sprouts, halved
5 cloves garlic, minced
Chopped parsley and green onion, for garnish
Instructions
- Preheat your oven to 425 °F (about 220 °C).
- Prepare the marinade by whisking together olive oil, salt, pepper, paprika, thyme, Dijon mustard, honey, and apple cider vinegar until thoroughly combined.
- Combine ingredients: In a large mixing bowl, add the sliced sausage, diced sweet potatoes, red onion chunks, halved Brussels sprouts, and minced garlic. Pour the marinade over and toss everything until well coated.
- Arrange on the sheet pan: Line a large baking sheet with parchment paper. Spread the sausage and veggies in a single layer, placing Brussels sprouts cut-side down for optimal caramelization.
- Roast in the oven for 25–30 minutes, or until the sweet potatoes are tender and everything is nicely golden. Halfway through, give everything a gentle toss for even cooking.
- Finish & serve: Remove from the oven, sprinkle with chopped parsley and green onion, then serve immediately. Enjoy the savory, sweet, and crisp indulgence!
Notes
Cut all veggies the same size for even roasting. You can prep the marinade and mix everything ahead for easy weeknight baking. For extra crisp, broil the last 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 9 g
- Carbohydrates: 45 g
- Protein: 20 g