Sprig Originals's kitchen / Sheet-Pan Sausage and Veggies with Maple Dijon Sauce

Sheet-Pan Sausage and Veggies with Maple Dijon Sauce

Name: Sheet-Pan Sausage and Veggies with Maple Dijon Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 large sweet potato, diced into 1/2-inch cubes; 16 oz Brussels sprouts, trimmed and sliced; 1/2 red onion, sliced; 12 oz cooked apple chicken sausage, sliced into 1/2-inch rounds; 2 tablespoons olive oil, divided; 2 teaspoons thyme, finely chopped; 2 teaspoons rosemary, finely chopped; 1/2 teaspoon garlic powder; kosher salt and black pepper, to taste; 2 tablespoons Dijon mustard; 2 tablespoons pure maple syrup; 1 tablespoon apple cider vinegar; 1 clove garlic, minced

By Sprig Originals ✓ · with credit

Adapted from twopeasandtheirpod.com

⏱ 40 min🍽 Serves 4👨‍🍳 easyamerican

Gluten-FreeDairy-FreeHigh-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Sweet potato, Brussels sprouts, red onion and apple chicken sausage roast together on one tray until caramelised, then get finished with a sharp-sweet maple Dijon drizzle. A full dinner in half an hour with one pan to wash.

Ingredients

Sheet Pan

1 large sweet potato, diced into 1/2-inch cubes
16 oz Brussels sprouts, trimmed and sliced
1/2 red onion, sliced
12 oz cooked apple chicken sausage, sliced into 1/2-inch rounds
2 tablespoons olive oil, divided
2 teaspoons thyme, finely chopped
2 teaspoons rosemary, finely chopped
1/2 teaspoon garlic powder
kosher salt and black pepper, to taste

Maple Dijon Sauce

2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 clove garlic, minced

Instructions

Heat the oven to 425°F. Rub a large rimmed baking sheet with about 1 tablespoon of the olive oil so nothing sticks.
Pile the sweet potato, Brussels sprouts, red onion and sausage rounds onto the pan. Drizzle with the remaining tablespoon of olive oil, scatter over the thyme, rosemary, garlic powder, salt and pepper, and toss with your hands until everything is coated. Spread it out in a single even layer — crowding steams the vegetables instead of browning them.
Roast for 15 minutes, then pull the pan out, toss everything with a spatula, and return it to the oven for another 15 minutes, until the sweet potato is tender and the sprouts have crisp, browned edges.
While the pan roasts, whisk the Dijon, maple syrup, apple cider vinegar and minced garlic together in a small bowl. Season with a pinch of salt and a few grinds of pepper.
Drizzle the maple Dijon sauce over the hot pan, give it a gentle toss, and serve straight away.

Chef's tips

Cut the sweet potato no larger than 1/2 inch — bigger cubes will still be firm when the sprouts are done.
Lay the sprouts cut-side down when you spread the pan out for the deepest caramelisation.
Any fully cooked sausage works here; a smoked chicken or turkey sausage is great if you can't find apple.
Save any leftover sauce for the fridge — it's excellent on roasted potatoes or as a salad dressing thinned with a little oil.

Nutrition (per serving, estimated)

380calories

22gprotein

38gcarbs

17gfat

Estimates only — values vary with brands and portions.

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