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Fall sheet pan dinner

This is soooooo delicious — but warning… your house will smell like a 💨😂

Enjoy! xoxo Jen

🧂 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

🍗 Chicken Sausage & Veggies

  • 1 lb chicken apple sausage (5 links), sliced into rounds

  • 1 lb sweet potatoes, peeled and diced

  • 1 small to medium red onion, cut into large chunks

  • 16 oz Brussels sprouts, halved

  • 5 cloves garlic, minced

  • Chopped parsley & green onion for serving

👩‍🍳 Instructions

  1. Preheat oven to 425°F (220°C).

  2. Make the marinade: Whisk together all marinade ingredients until smooth.

  3. Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour in the marinade and toss well to coat.

  4. Spread everything onto a parchment-lined sheet pan in a single layer. Place Brussels sprouts cut-side down.

  5. Bake for 25–30 minutes, tossing halfway, until potatoes are tender and everything is golden.

  6. Remove from the oven and sprinkle with parsley and green onion.