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Easy Sheet Pan Sausage and Veggies

A delicious and nutritious one-pan meal featuring seasoned sausage and roasted vegetables, perfect for busy weeknights with easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken sausages Any type of sausage can be used.
  • 2 pieces sweet potatoes, diced Sweet potatoes must be diced for even cooking.
  • Brussels sprouts halved Halve the Brussels sprouts for best results.
Seasoning and Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice the sweet potatoes, then halve the Brussels sprouts and place them in a large bowl.
  3. In a separate bowl, mix together the olive oil, maple syrup, Dijon mustard, salt, and pepper. Pour this mixture over the veggies and toss until everything is well-coated.
  4. Slice the chicken sausages into bite-sized pieces and add them to the bowl. Give everything another toss to combine.
Cooking
  1. Spread the sausage and veggie mixture evenly on a baking sheet, ensuring not to crowd the pan.
  2. Roast in the preheated oven for about 25-30 minutes, flipping halfway, until the veggies are tender and the sausages heated through.
Serving
  1. Once roasted, remove from the oven and serve warm.

Notes

For variations, feel free to substitute the veggies or add garlic powder, smoked paprika, or fresh herbs for extra flavor. Store leftovers in an airtight container for up to 3-4 days.