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shee pan sausage and veggies with sweet potatoes and brussels sprouts

Maple Dijon Sausage and Veggies

4.86 from 14 votes
This paleo-approved sheet pan dinner is easy to make and perfect for busy fall nights. Get some extra veggies into your dinner with this sweet, spicy and savory one pan recipe.
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Prep Time20 minutes
Cook Time45 minutes
Servings: 4 people
Author: Molly

INGREDIENTS

  • 1 lb sweet potatoes (about 1 large), peeled and diced into 1/2-1 inch cubes
  • 16 oz brussels sprouts end trimmed and halved lengthwise
  • 3 Tablespoons olive oil divided
  • 2 medium apples diced
  • 2 (11oz) packages maple sauage I used Al Fresco Chicken Sausage
  • 2 Tablespoons fresh thyme
  • 2 teaspoons fresh chopped rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup maple syrup
  • 1 Tablespoon dijon mustard

INSTRUCTIONS

  • Preheat the oven to 400°F and grease a large sheet pan lightly with olive oil.
  • Peel and dice the sweet potatoes then cut the ends off the brussels sprouts and cut them in half lengthwise. Place on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Place in the preheated oven for 20 minutes.
    1 lb sweet potatoes, 16 oz brussels sprouts, 3 Tablespoons olive oil
  • While the veggies are roasting, dice the apples (remove skin if desired) and slice the chicken sausage on the bias and set both aside.
    2 medium apples, 2 (11oz) packages maple sauage
  • In a small bowl, combine the remaining 2 Tablespoons of olive oil, thyme, rosemary, salt, pepper, maple syrup and dijon mustard and whisk well to combine.
    2 Tablespoons fresh thyme, 2 teaspoons fresh chopped rosemary, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 1/4 cup maple syrup, 1 Tablespoon dijon mustard
  • Remove the veggies from the oven and add the sausage and apples to the pan. Drizzle the sauce over everything and toss well to combine. Spread the ingredients out evenly across the sheet pan in one even layer.
  • Bake for an additional 20-25 minutes or until veggies and apples are fork-tender and the edges are crispy and golden brown. If you want them more crispy you can broil it for 1-2 minutes.

Notes

Dried Herbs: use 1 tsp dried rosemary and 1/2 teaspoon dried thyme.
 

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 57.8g | Protein: 18.6g | Fat: 18.2g | Cholesterol: 25.2mg | Sodium: 954mg | Fiber: 9.3g | Sugar: 28g
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