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
This recipe was easy, healthy and delicious! Doesn’t get much better than that!
How do you know if the brussel sprouts are “prepped”?
If they’re not on a stem, chances are good they’ve been prepped to some degree or another. If you buy them in a sealed bag, it will say whether or not they’ve been washed and if they’re ready to serve or noT. Regardless, you might need to pluck some wilting leaves. Hope that helps!
This is one of our favorites! It checks all the boxes: easy quick prep, healthy, quick clean up, delicious! Thank you!
Was easy, healthy and tastes like fall. Perfect!!!
Will add to my healthy faves?
I LOVE this!! Make it all the time. Healthy and easy to reheat.