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.