Description
A simple, cozy sheet pan dinner featuring roasted chicken sausage, potatoes, and Brussels sprouts with a tangy maple mustard glaze.
Ingredients
Scale
- 1 lb. potatoes, rinsed and cut into 1 inch chunks
- 1 lb. Brussels Sprouts, rinsed, trimmed and cut in half
- 4 chicken sausages, fully cooked, sliced into ½ inch thick rounds
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 pinch fresh cracked black pepper
Instructions
- Preheat your oven to 425°F so it is nice and hot when you are ready to roast. While the oven heats up, wash your produce thoroughly and pat it dry with paper towels to ensure it crisps rather than steams. Slice your fully cooked chicken sausages into half-inch rounds, trim the ends off the Brussels sprouts before halving them lengthwise, and chop the potatoes into bite-sized one-inch chunks.
- Place the sliced sausages, halved Brussels sprouts, and potato chunks into a large mixing bowl to prepare them for seasoning. Drizzle the olive oil over the ingredients and sprinkle in the salt, black pepper, onion powder, garlic powder, dried oregano, and dried basil. Use a large spoon or your hands to toss everything together until the oil and spices coat every piece evenly.
- Dump the seasoned mixture onto a large baking sheet lined with parchment paper for easy cleanup later. Spread the ingredients out into a single layer, ensuring there is a little space between the vegetables so they roast properly. Bake the tray in the preheated oven for 25 to 30 minutes, or until the potatoes are fork-tender and the Brussels sprouts have nice charred edges.
- While the food roasts, prepare the sauce by combining the maple syrup and Dijon mustard in a small jar or bowl. Whisk or shake the mixture until it is smooth and fully emulsified. Once the sheet pan comes out of the oven, drizzle this sauce over the hot sausage and vegetables or serve it on the side for dipping.
Notes
Ensure your baking sheet is large enough to hold all ingredients in a single layer; otherwise, use two pans. Feel free to substitute sweet potatoes for a different flavor profile.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 1480mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 60mg
Keywords: sheet pan sausage brussels sprouts, sheet pan dinner, roasted vegetables, easy weeknight meal, chicken sausage recipe