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Sheet Pan Chicken Sausage and Veggies
This sheet pan dinner with chicken sausage, sweet potato, and Brussels sprouts is simple, fast, and nutritious, too.
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes (about 2 cups)
- 2 cups of Brussels Sprouts, stemmed and cut in half (about 3/4 lb)
- 2 tablespoons avocado oil (sub: olive oil)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 12-ounce package of all-natural chicken sausage, cut into 1/2-inch slices (see cooking notes)
- Optional for serving: goat cheese or feta cheese, balsamic glaze
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Instructions
- Place a large rimmed baking sheet in the oven and preheat to 425°F.
- Meanwhile, place the diced sweet potatoes and sliced Brussels sprouts in a mixing bowl. Add the oil, salt, and pepper and stir until coated with oil.
- Using oven mitts, carefully remove the hot sheet pan. Dump the veggie mixture onto the pan. Sprinkle the sliced sausage around the pan to equally distribute among the veggies. Shake the pan or use a spatula to spread everything out so each piece is touching the pan and not too crowded.
- Bake on the top oven rack for 20-25 minutes, stirring halfway through. Taste and season with more salt and pepper, as needed. Serve with optional crumbled goat or feta cheese on top and a drizzle of balsamic glaze. Note: The Brussels sprouts and sausages will be browned on both sides and the sweet potatoes will be softened when done. See more about sweet potatoes below.
Notes/Tips
Buying Sausage: Look for fully cooked chicken sausages with the fewest additives or preservatives in the ingredient list. I usually have luck finding all-natural ones in the health food section or at Aldi. If making this gluten-free and/or dairy-free, be sure to check the packaging and ingredients to avoid both. You can use pork or turkey sausage instead.
To Get Crispier Sweet Potatoes: If you want the sweet potatoes to be crispier, you’ll have to start roasting them about 5 minutes earlier than the rest of the ingredients. Or, add the sweet potatoes to a separate pan so they can spread out and roast faster.
Variations:
- For more complex flavor, try adding about 2 tablespoons balsamic vinegar to the ingredients in Step 2.
- For a little sweetness, add 1 tablespoon of pure maple syrup in Step 2.
- To add a little spiciness, add a pinch of red pepper flakes during Step 2 (and again at serving if desired).
- When serving, top with fresh Parmesan cheese, crumbled feta, or crumbled goat cheese. You can also drizzle on some balsamic glaze (find it in the vinegar aisle).
Gluten-Free Version: Be sure to buy gluten-free sausages. Some have hidden ingredients that contain gluten.
Other Vegetable Options: You can substitute fairly thin carrot slices (or 1/2-inch diced carrots) or peeled and cubed butternut squash for the sweet potatoes. You can use broccoli or cauliflower florets for the Brussels sprouts, but you’ll need to add those with only 15 minutes left of cook time (they roast faster than the sprouts).
Can I Use Raw Sausages? Yes, you can add them sliced or whole. However, they may take up to 25 minutes to get fully cooked. So, we would recommend starting those first and then adding the vegetables after 5 minutes. Then, continue to cook everything for another 20 minutes, stirring halfway through.
Find it online: https://thrivinghomeblog.com/sheet-pan-sausage-and-veggies/