This Chicken Sausage and Vegetable Sheet Pan Meal is designed for two! Perfect serving size and it all fits on one sheet pan – how easy is that!
Ingredients
- 2 links reduced sodium chicken sausage sliced into rounds
- 1 large sweet potato peeled and cubed
- 1 cup brussels sprouts halved
- 1/2 red onion sliced
- 1 teaspoon olive oil
- 1 Tablespoon no salt added Italian herb blend
- 1 Tablespoon dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic clove minced
Servings: servings
Units:
Instructions
- Preheat your oven to 400 Degrees F.
- Add sweet potatoes, brussels sprouts and red onion to a bowl. Toss in the olive oil and Italian herb blend.
- On a foil lined or parchment paper lined baking sheet, spread out the vegetables in a single layer. Add in the sliced chicken sausage evenly across the sheet pan.
- Place in the oven and cook for 15 minutes.
- Remove from oven and stir around the sausage and vegetables, making sure to reset everything into a single layer.
- Cook in the oven for another 10 to 15 minutes or until vegetables are cooked and sausage reaches an internal temperature of 165 Degrees F.
- While the vegetables and sausage are cooking, whisk together the mustard, maple syrup, apple cider vinegar and garlic clove.
- Drizzle the mustard sauce over the cooked vegetables. Serve warm.
Recipe Notes
