"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."
Ingredients
2 packages al fresco Sweet Apple Chicken Sausage, sliced
1 lb. sweet potatoes, peeled and diced into 1/2 in. cubes
2 medium apples, diced
16 oz. Brussels sprouts, end trimmed and halved lengthwise
3 tbsp. olive oil, divided
2 tbsp. fresh thyme
2 tsp. fresh chopped rosemary
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup maple syrup
1 tbsp. dijon mustard
Directions:
- 1Preheat oven to 400 degrees F. and cover a large sheet pan with foil. Set aside.
- 2Prepare veggies and place on prepared baking sheet and drizzle with 1 tbsp. of olive oil. Roast in oven for 20 minutes.
- 3While veggies are roasting, dice the apples and slice chicken sausage. Set both aside.
- 4In a small bowl, combine the remaining 2 tbsp. of olive oil, thyme, rosemary, salt, pepper, maple syrup and Dijon mustard and whisk well to combine.
- 5When the veggies have been roasted for 20 minutes, remove from the oven and add sausages 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.
- 6Bake for an additional 20-25 minutes or until veggies and apples are fork-tender and edges are crispy and golden brown.
- 7Enjoy!
