Recipe | Easy Sheet Pan Dinner

This Easy Fall Sheet Pan Dinner is so good that you’ll want to make it all year long! 🧄🌱

Ingredients - For the Marinade

1/4 cup olive oil

1 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

1/4 teaspoon sweet paprika

2 teaspoons fresh thyme

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon apple cider vinegar

Ingredients - For the Chicken Sausage & Veggies

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

1 pound sweet potatoes, peeled and diced

1 small to medium red onion, diced into large chunks

16 oz Brussel sprouts, halved

5 cloves garlic, minced

chopped parsley and green onion, for serving

Instructions

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!

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