Sheet Pan Sausage & Veggies
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!
Servings: 0
Ingredients
- 1-2 tbsp avocado or olive oil
- 6 chicken sausage links sliced into coins
- 2 large sweet potatoes (about 2 cups) chopped in cubes
- 12 oz Brussels sprouts (about 1-1½cups) halved
- 2 stalks broccoli (about 2 cups) chopped
- ¼ cup dijon mustard
- ¼ cup maple syrup
- 1 tsp sea salt or more to taste
- ½ tsp black pepper
- fresh parsley for garnish
- fresh parmesan for garnish
Instructions
- 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 sliced sausage and veggies on a large sheet pan (or you may have to divide between two because we made a lot)! Season with oil, about 1 tsp sea salt and ½ tsp black pepper.
- Bake in the oven for about 25-30 minutes until everything is cooked to your liking!
- In a small bowl, mix together the dijon mustard and maple syrup.
- Once everything is cooked, pour the sauce on top and mix everything together! The sauce is totally optional, I don't always do it, but it's delicious.
- Remove from oven. Season with any extra sea salt if needed. Sprinkle with fresh parsley and parmesan and enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 3-4 days.