Sheet Pan Sausage Dinner
This is one of those dinners that tastes much more exciting than the amount of effort it requires. Everything goes on one sheet pan, the apples get sweet and caramelized, the Brussels sprouts get crispy, and fresh sage makes the whole thing feel very fall.
It’s also easy to adjust depending on what you have. Add a sweet potato if you want more carbs, swap in another fall veggie, or change up the chicken sausage flavor. Nothing fancy!
Hot Tip:
You can throw in any veg you have in the fridge. Squash or potato go great in this pan also!
PREP 20 minutes
SERVING 4
COOK 40 mins
Vegetarian, Gluten-Free
Ingredients
4 fully cooked chicken sausage links, sliced into rounds
1 lb Brussels sprouts, and halved
2 apples, cored and cut into chunks
1 small red onion, cut into wedges
1–2 tbsp olive oil
1 tbsp fresh sage, finely chopped (or about 1 tsp dried)
1 tsp garlic powder
Salt + freshly ground black pepper
Instructions
Preheat your oven to 425°F.
Add the Brussels sprouts, apples, red onion, and sweet potato (if using) to a large sheet pan. Toss with olive oil, sage, garlic powder, salt, and pepper.
Roast for about 15 minutes, then give everything a toss and add the sliced chicken sausage.
Return to the oven for another 15–20 minutes, until the Brussels sprouts are browned and crispy, the apples are soft and caramelized, and the sausage is heated through and starting to brown.
Finish with a little Dijon or balsamic if you want some extra tang and maybe some toasted seeds for a little crunch, and that’s it!
