Sheet pan sausage & veggies is your next quick and easy weeknight meal! It's so simple to throw together and the leftovers make for a perfect lunch. It's simple with just chicken sausage and veggies, but then it's covered in the most delicious maple dijon sauce giving it some extra goodness. Sprinkled with fresh parmesan and parsley to really top it off and elevate the flavor!
Course: Main Course
Keyword: chicken sausage, fall, gluten free, maple dijon, sheet pan, sheet pan meal, veggies
Large sheet pan or 2 regular
6chicken sausage linkssliced into coins
2largesweet potatoes (about 2 cups)chopped in cubes
12ozBrussels sprouts (about 1-1½cups)halved
2stalksbroccoli (about 2 cups)chopped
sea salt & black pepperto taste
fresh parsleyfor garnish
fresh parmesanfor garnish
Preheat your oven to 400F degrees.
Chop up you vegetables: broccoli, brussels sprouts, and sweet potatoes. You want them all to be about similar sizes.
Pour veggies on a large sheet pan (or you may have to divide between two because we made a lot)! Season with avocado oil, about 1 tsp sea salt and ½ tsp black pepper.
Bake in the oven for about 15-20 minutes to let the veggies pre-cook. My veggies were a little bigger so I did closer to 20 minutes.
Meanwhile, chop up 6 chicken sausages into coins. Set aside.
In a small bowl, mix together the dijon mustard and maple syrup. Set aside.
Once the veggies are done, take out the sheet pan. Add the chicken sausage and the sauce and mix everything together. Bake for an additional 15 minutes.
Remove from oven. Season with any extra sea salt if needed. Sprinkle with fresh parsley and parmesan and enjoy!
For Storing: Store in an airtight container in the fridge for 3-4 days.