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Ingredients
Scale
- 1/4 cup olive oil
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 2 teaspoons fresh thyme
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 pound chicken apple sausage (5 links), sliced into rounds
- 1 pound sweet potatoes, peeled and diced
- 1 small to medium red onion, diced into large chunks
- 16 oz Brussels sprouts, halved
- 5 cloves garlic, minced
- Chopped parsley and green onion, for serving
Instructions
- Whisk together marinade ingredients until well combined.
- In a large bowl, toss chicken sausage, sweet potatoes, red onion, Brussels sprouts, and garlic.
- Pour marinade over sausage and veggies, mixing until coated.
- Spread mixture on a parchment-lined sheet pan in a single layer.
- Bake in a preheated oven at 425°F for 25-30 minutes, tossing halfway through.
- Garnish with parsley and green onion before serving.
Notes
Ensure your oven is preheated for even cooking.
This recipe can be adapted with seasonal vegetables.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 22
- Cholesterol: 55