Eat well feel good

Fall Sheet Pan Dinner

Easy Prep    Easy Cleanup    Flavorful

What You’ll Need for the Marinade

¼ cup olive oil

1 teaspoon salt, plus more to taste

¼ teaspoon black pepper

¼ teaspoon sweet paprika

¼ teaspoons fresh thyme

2 tablespoons dijon mustard

1 tablespoon apple cider vinegar

What You’ll Need for the Chicken Sausage & Veggies

1 lb. chicken apple sausage (5 links),  sliced into rounds

1 lb. sweet potatoes, peeled & diced

1 small to medium red onion, diced into large chunks

16 oz. brussel sprouts, halved

5 cloves garlic, minced

chopped parsley & green onion, for serving

How to Make It

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!