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Sheet Pan Sausage and Veggies with Maple Dijon Sauce

Recipe from Two Peas and Their Pod

A quick and easy sheet pan meal with sweet potatoes, Brussels sprouts, red onion, and apple chicken sausage, all roasted and finished with a tangy maple Dijon sauce. A flavorful and healthy weeknight dinner!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: brussels sprouts, dijon mustard, maple, sausage, sweet potato
Servings: 4
Calories: 371kcal

Ingredients

For the Sausage and Veggies:

  • 1 large sweet potato, diced into 1/2-inch cubes
  • 16 oz brussels sprouts, end trimmed and sliced
  • 1/2 red onion, sliced
  • 2 tablespoons olive oil divided
  • 2 teaspoons finely chopped thyme
  • 2 teaspoons finely chopped rosemary
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • 12 ounces cooked apple chicken sausage, sliced into 1/2-inch thick rounds

For the Maple Dijon Sauce:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Instructions

  • Preheat oven to 425 degrees F. Grease a large rimmed baking sheet with olive oil.
  • Add the sweet potatoes, brussels sprouts, sausage, and red onion to the pan. Drizzle with olive oil and season with thyme, rosemary, garlic powder, salt, and pepper. Toss until well combined. Arrange the sausage and veggies in a single, even layer on the sheet pan.
  • Place the pan in the oven and roast for 15 minutes. Remove the pan from the oven and toss the veggies and sausage. Return to oven and roast for an additional 15 minutes, or until veggies are tender.
  • While the sausage and veggies are roasting, make the maple Dijon sauce. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper.
  • Drizzle the sauce over the sausage and veggies. Serve immediately.

Notes

How to Store: 
  • Fridge: Store in an airtight container for up to 4 days.
  • Reheat: Warm in a skillet over medium heat or in the oven until heated through. You can reheat in the microwave, but the veggies might get a little mushy. 
  • Meal Prep Tip: This is great for lunches! Divide into individual containers and reheat throughout the week.

Nutrition

Calories: 371kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1014mg | Potassium: 702mg | Fiber: 7g | Sugar: 13g | Vitamin A: 9226IU | Vitamin C: 102mg | Calcium: 90mg | Iron: 3mg