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’m working my way through your healthy meals, and this one is my favorite so far! So good! I didn’t have brussel sprouts or pomegranates so I used zucchini instead, and passed on the pomegranates. Thank you for a great recipe!
Do you have any recommendations for a substitute for the pomegranate arils when they’re no longer in season? We love this dinner and I’d love to be able to make it year-round 😉 thank you!
Chopped Cherries would be delicious! Even chopped grapes, even though that sounds weird!
Dried cranberries are delicious as a substitute for the pomegranate arils
I used pineapple and it was awesome!
I realize that I bought beef sausage not chicken. Will the recipe still work.? Do not need to make any adjustments
EP
As long as it’s fully cooked, nope!
We’ve made this a number of times in various combinations and have decided we like it best over a pile baby greens or arugula tossed with lemon and olive oil. Yum!
I made this tonight expecting to have a lot of leftovers because my kids aren’t big on veggies. Very surprised that each of them ate it! That hardly ever happens. I will be making it again.
One small thing: there’s no way that it only takes 10 minutes to prepare. Do you do your prep time assuming you’ve already peeled and chopped everything? That’s not really fair. It took me over an hour to get all the Brussels sprouts’ icky outer leaves peeled, peel and chop the sweet potatoes, zest the lemons, etc. I doubled the recipe–I have five kids–but even if I hadn’t that would still be half an hour, three times the amount of prep time specified. Are y’all just really really fast choppers?
Well, I used prepped Brussels sprouts and our lemon olive oil, so all I had to do was peel and chop the sweet potatoes. Maybe I’m cheating, haha. 🙂
Just made this . Got home from church , chopped everything up and it was delicious !!! I doubled the recipe and used mango jalapeño chicken sausage and peach chicken sausage. I also omitted the parsley and used 1 Tbs yellow curry. YUUUMMM. The lemon juice is totally necessary.
We had this tonight and it was seriously delicious. I loved the lemon olive oil! Also, that chicken sausage was so dang good. This was my maiden voyage with brussel sprouts. And, as with every other roasted veggie on the planet, I loved them! You also can’t beat the clean-up. Thanks for another great one!
I bought sweet potatoes and they were white inside. Uhhh? Correct or no? It’s all in the oven now–hopefully it works.
Update–It was amazing! Thanks!
Yaaaaay!!!!
According to my father-in-law, that’s a real sweet potato. The orange ones are technically yams. We get a lecture every Thanksgiving and Christmas about it
I made this the other night for my family. My husband and I loved it, my kids, not so much. But my kids are the pickiest eaters I have ever met so I don’t count their opinion. It really is amazing. I’m eating leftovers right now!
This was so yummy!!