Name: Chicken Sausage, Sweet Potato & Brussel Sprout Sheet Pan
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 Package Chicken Sausage (5/6 links) (Apple chicken sausage flavor); 1.5 Pound Brussel Sprouts; 2 Sweet Potato; 1/2 Red or white onion; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp onion powder; 1/4 Cup Maple Syrup; 1/4 Cup Dijon Mustard; 1 TBS Red wine vinegar

Facebook Pin Yummly

If you clicked on this recipe there’s high probability you are reading this with one eye open. Likely due to the overstimulation that having kids and living a busy life can bring. Maybe you’re not busy at all…maybe you aren’t a mother at all. Maybe you just don’t enjoy cooking, the mess that ensues and you need something easy, yet satisfying. If any of this sounds like you, then you’re in the right place. I’ll show you this EASY yet wholesome recipe to help fuel you for the week ahead. With that, I’ll begin as I’m sure you have already scrolled to the recipe and haven’t made it this far. And I don’t blame you one bit!

INGREDIENTS YOU’LL NEED TO MAKE CHICKEN SAUSAGE, SWEET POTATO & BRUSSEL SPROUT SHEET PAN:

1 Pound Chicken sausage- I chose chicken apple sausage, but I have also used the Italian flavor and that worked beautifully.

Sweet Potatoes- Roughly 1-2 large potatoes, Peeled and diced. Another tasty substitute can be butternut squash.

Brussels Sprouts- Ends removed and sliced in half. This part is a little tedious especially when you are short on time. You may can find them pre- cut or a bag of shredded Brussels. Feel free to swap out with broccoli as well.

White Onion- I have often used red or yellow onion or even opted for onion powder if I don’t have an onion on hand.

Honey Mustard Sauce- This is the glue that ties this dish together. It is so yummy and so easy to throw together. all you need is dijon mustard, maple syrup and red wine vinegar!

HOW TO MAKE CHICKEN SAUSAGE, SWEET POTATO & BRUSSEL SPROUT SHEET PAN:

Preheat the oven to 400 degrees.
Slice the chicken sausage, Brussel sprouts, sweet potato and onion and place on a sheet pan. Coat with olive oil, and seasonings. Mix together until evenly coated. Place in oven.
While everything is cooking, prepare your honey mustard sauce by whisking all the ingredients into a small mixing bowl.
Once everything is finished cooking, coat with the honey mustard sauce. Serve warm and enjoy!

HOW TO STORE:

To store, allow the dish to cool completely. I like to evenly portion my dish into tupperware ranging from 4-5 meals. It can last up to 3 days in the refrigerator. Although there have been times I’ve stretched it to 4 days 😉 You can also store the entire dish in one air tight container.