Sheet pan dinners are crazy popular and for good reason–they’re one-dish and hands-off, they’re quick, and clean-up is a breeze. So if you’re running in 5,000 directions over the next few weeks, you can still eat your veggies. It’s a miracle.
This savory chicken sausage, sweet potato, Brussels sprout combination is dotted with festive pomegranate arils. It is as beautiful and hearty as it is nutritious.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Chicken and apple sausage – Most grocery stores will have some sort of chicken and apple smoked sausage. Costco and Sam’s Club have great ones. If you aren’t able to find any, this recipe will work with any kind of smoked sausage.
- Brussels sprouts – Use fresh Brussels sprouts here. Frozen will turn out mushy! Not a fan? Try broccoli, cauliflower, green beans, or asparagus instead.
- Sweet potato – Butternut squash would be a great alternative as well.
- Extra virgin olive oil
- Fresh lemon zest
- Garlic cloves – Fresh is always best!
- Parsley – Fresh or dried.
- Kosher salt
- Black pepper
- Pomegranate arils – You can buy a fresh pomegranate or look for little cups of arils near the pre-cut fruit in the refrigerator of your produce section. If unavailable, try dried cranberries, chopped cherries, grapes, or pineapple.
How to Make Chicken Sausage & Roasted Veggie Sheet Pan Dinner
- Prep here is easy: chop some chicken sausages into chunks. Chop a pound of Brussels sprouts in half, and peel and cut a sweet potato into 3/4″ chunks and place them on a lined baking sheet.
- Whisk together some olive oil, lemon zest, fresh garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.
- That all gets baked in a hot oven, with just a quick toss in the middle of baking time, which is only about 30 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.
Storing and Other Tips
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To ensure everything is done at the right time, cut ingredients to a uniform size.
Frequently Asked Questions
They should be fork tender with browned edges. If the sausage is done and the veggies aren’t tender yet, they may have been cut too large. Simply pull the sausage piece out and wrap in foil to keep warm while your veggies keep roasting for a few minutes.
Yes. You can chop all the vegetables and slice the sausage up to 24 hours in advance. Store sausage separately from veggies in the refrigerator. Toss with the oil mixture right before baking.
It can be both! just double check the ingredients on your sausage, as that’s the only ingredient that could potentially include those ingredients.
Absolutely, but you’ll want to spread it across two pans so the ingredients aren’t too crowded. If you only have one oven, switch the pans’ places when you toss halfway through cooking time. You may need a few extra minutes for everything to cook all the way through.
Roasted Chicken Sausage & Veggie Sheet Pan Dinner
Equipment
Ingredients
- 1 12-ounce package chicken and apple sausage cut into 2″ slices (4 sausages, if buying in bulk)
- 1 pound Brussels sprouts halved
- 1 pound sweet potato cut into ¾" chunks
- ¼ cup extra virgin olive oil + zest of 1 lemon
- 4 cloves garlic minced
- 1 tablespoon parsley minced, fresh, or 1 teaspoon dry parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup pomegranate arils if not available, try dried cranberries, chopped cherries, grapes, or pineapple
Instructions
- Preheat oven to 400℉. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.
- Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine. Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. If you are using pineapple, you can add it in for this second roast if you want it roasted.
- Sprinkle with pomegranate seeds, and, if desired, season with additional salt and pepper and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- To ensure everything is done at the right time, cut ingredients to a uniform size.
Questions & Reviews
I used green beans, yukon gold potatoes and kielbasa. It was so good! Love things like this that can be easily adapted in many delicious ways!
Thank you for posting that! I love this idea but we aren’t a fan of Brussels sprouts or sweet potatoes so it’s great to know it worked out for you.
Made this last night. It was a hit with the whole family including my super picky 2 year old! This is making the dinner rotation this winter!
Just now made this with Green beans instead of Brussels sprouts. SO Good!!!
We were just talking about what we can do to avoid making Thanksgiving to New Years one long feasting holiday. I’m all for feasts, but I also still need to fit into non-yoga pants! Adding this to the menu…thank you for posting it!
Update: My kids all had their favorite parts. I couldn’t believe how that worked out–trading the sausage for Brussels sprouts, and sweet potatoes for pomegranate seeds? So funny! But they all found something they really liked (this is a HUGE deal!) and I was happy to have a healthy meal on the table during the “debauchery of December”! 😉
Looks super yummy! Where can I get pomegranate arils?
You can just cut up a pomegranate or, this time of year, you can find little cups/tubs of pomegranate seeds/arils near the prepared fruit in the produce section.
I must be living under a rock because I haven’t seen a sheet pan dinner before! I may have to mix it up a little to use what I have, but this does look fun to try. Thanks for the great idea! This combo sounds yummy! I will have to add it to my shopping list.
This looks amazing! I’m going to have to try this soon!
Paige
http://thehappyflammily.com
This looks awesome! I didn’t have a plan for dinner tonight, but now I do. Thanks for all the amazing recipes!
Yay!!! I hope you love it!
I would absolutely eat this for breakfast (lunch and dinner)!!!
Awesome. I do love sheet pan dinners! Such an easy and tasty way to get your veggies! Thanks for posting one