Description
A quick and healthy sheet pan dinner featuring roasted sweet potatoes, Brussels sprouts, and chicken apple sausage, all caramelized to perfection in just 30 minutes. The ultimate fall comfort food solution for busy weeknights.
Ingredients
Scale
- 4 chicken apple sausage links (substitute with turkey, plant-based sausage, or cubed chicken thighs)
- 1 lb sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, halved
- 1–2 shallots, sliced (or substitute onion)
- 3 tbsp olive oil
- 1 tsp fresh rosemary (or 3/4 tsp dried)
- 1 tsp garlic powder (optional)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Slice sausage into thick diagonal pieces.
- Slice shallots into rings.
- Peel and cube sweet potatoes (1-inch pieces).
- Halve Brussels sprouts and place cut-side down.
- Chop rosemary finely.
- In a large bowl, combine sausage, potatoes, sprouts, and shallots.
- Add olive oil, rosemary, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread mixture on baking sheet in a single layer.
- Roast 15 minutes, flip, then roast another 15 minutes until caramelized and tender.
Notes
Don’t overcrowd the pan—use two sheets if needed. Uniform chopping ensures even cooking. Roast at 400°F for best caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 12g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 45mg
Keywords: harvest sheet pan dinner, sheet pan recipe, fall dinner recipe, sausage sheet pan, roasted vegetables