Roasted Chicken Sausage & Veggie Sheet Pan Dinner
Quick and easy one-dish dinner perfect for busy weeknights!
Servings servings
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.
Nutrition
Serving: 4servings, Calories: 289kcal, Carbohydrates: 38g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 0.2mg, Sodium: 676mg, Potassium: 893mg, Fiber: 9g, Sugar: 10g, Vitamin A: 17029IU, Vitamin C: 103mg, Calcium: 92mg, Iron: 3mg
Calories: 289kcal
Cost: $10
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