Made with sausage and hearty vegetables, your family will love this fall sheet pan dinner.
If easy and delicious are what you like, this recipe for fall sheet pan dinner is for you.
Made with a delicious meat and hearty vegetables like sweet potatoes and brussels sprouts, this dinner will make your family happy after a long day of work and school (and cleanup is a cinch)!
Watch this video on how to make it!
WHAT YOU NEED
12 oz. smoked turkey sausage, sliced
16 oz sweet potatoes, peeled and diced into cubes
16 oz brussels sprouts, trimmed and halved
1/2 medium red onion, roughly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1 teaspoon Italian seasoning or Herbs de Provence
1 tablespoon chopped parsley, for garnish
1 tablespoon parmesan shavings, for serving (optional)
1/3 cup maple syrup
1/3 cup Dijon mustard
HOW TO MAKE IT
Preheat oven to 400 degrees; lightly coat large sheet pan with cooking spray.
Spread diced sweet potatoes and brussels sprouts on sheet pan. (Turn the Brussels sprouts cut side down so they get that nice golden sear!)
Drizzle everything with olive oil, sprinkle with seasoning and salt and pepper to taste.
Roast the sweet potatoes and Brussels sprouts for a first round in the preheated oven for 15 minutes.
Combine maple syrup and Dijon mustard in a mason jar and shake well.
Remove the sheet pan from the oven, and add sliced sausage, garlic and red onion. Drizzle half the maple-Dijon sauce over and toss with the veggies and spread everything on the sheet pan in one layer.
Return the sheet pan to the oven and continue to roast until the veggies are tender, about 15 minutes longer.
Remove the sheet pan from the oven. Drizzle the remaining sauce over the sausage and veggies and toss to coat.
Sprinkle the sausage and veggies sheet pan with parsley and parmesan and serve immediately. Enjoy!
Inspired by eatwell 101.