11/05/2025
This Easy Fall Sheet Pan Dinner is so good that you'll want to make it all year long!
Ingredients
For the Marinade
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
For the Chicken Sausage & Veggies
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 brussel sprouts, halved
5 cloves garlic, minced
chopped parsley and green onion, for serving
Instructions
Preheat oven to 425 degrees.
Make the marinade: Whisk together all of the marinade ingredients until well combined.
Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour the marinade over the sausage and veggies and then toss until well combined.
Transfer the sausage and veggies onto a large sheet pan lined with parchment paper and arrange in a single layer, making sure the Brussels sprouts are cut side down.
Bake the chicken sausage and veggies for 25-30 minutes or until the potatoes are tender, tossing halfway through.
Remove the sheet pan from the oven and sprinkle a bit of parsley and green onion over top.
Serve immediately and enjoy!
Recipe adapted from: https://allthehealthythings.com/fall-sheet-pan-dinner
