Harvest Chicken Apple Sausage Sheet Pan Dinner
This harvest sheet pan dinner is made using chicken apple sausage, fall vegetables, and sweet crisp apples. Everything is tossed in a flavorful maple Dijon marinade. It's an easy and flavorful dinner you don't want to miss!
Servings 4 servings
Calories 422kcal
Equipment
- 1 large rimmed baking sheet
- 2 mixing bowls
Ingredients
- 2 medium sweet potatoes, peeled and chopped about ½" to ¾" pieces
- 12 oz. Brussels sprouts, ends trimmed and halved (if on the large side you can cut them into quarters)
- 1 red onion, cut into thick slices
- 1 large sweet apple, chopped
- 12 oz pre-cooked chicken apple sausage, sliced into ½"-1" pieces (use Paleo compliant sausage if needed)
Maple Dijon Marinade
- 1 ½ tbsp. Dijon mustard
- 2 tbsp. pure maple syrup
- ¼ cup extra-virgin olive oil
- 1 ½ tsp. Italian seasoning (see notes)
- ½ tsp. fine sea salt (more to taste)
- ¼ tsp. ground pepper (more to taste)
Instructions
- Preheat oven to 425F and line a large baking sheet with parchment paper or line with a silicone baking mat. Set aside.
- Prepare the veggies, apple, and chicken sausage and add to a large mixing bowl.
- In a small bowl, whisk together the marinade ingredients. Pour marinade over veggies/sausage and mix until everything is coated in the marinade.
- Add everything to the prepared baking sheet and evenly spread out so there isn't much overlap (a little bit is fine).
- Bake for 25-30 minutes, stirring half-way through. Once Brussels sprouts and sweet potatoes can easily be pierced with a fork, it's done. You can continue to bake if you'd like your veggies crispier.
- Serve and enjoy!
Notes
- If your Italian seasoning does not have thyme, I would do 1 tsp. Italian seasoning and ½ tsp. dried thyme.
- If you don't have a large commercial sized baking sheet, use two smaller baking sheets so that there is plenty of room to allow for even roasting.
- Chop your sweet potatoes into roughly the same size to ensure even cooking time.
- You can cut your sausage at a diagonal or straight on.
- Leftovers should be stored in an airtight container in the fridge and will stay good for 3-4 days.
Nutrition
Calories: 422kcal | Carbohydrates: 34g | Protein: 18g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 1229mg | Potassium: 643mg | Fiber: 7g | Sugar: 11g | Vitamin A: 10201IU | Vitamin C: 77mg | Calcium: 104mg | Iron: 3mg