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Sheet Pan Chicken Sausage and Veggies with Maple Dijon

Sheet Pan Chicken Sausage and Veggies with Maple Dijon

A one-pan dinner of roasted chicken sausage, sweet potatoes, and Brussels sprouts finished with a sweet and tangy maple Dijon glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 4 links chicken sausage sliced into coins
  • 2 medium sweet potatoes peeled and cubed
  • 1 pound Brussels sprouts halved
  • 1 red onion cut into wedges
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 tablespoons Dijon mustard
  • 3 tablespoons maple syrup
  • 2 cloves garlic minced

Method
 

  1. Preheat the oven: Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
  2. Cut the vegetables: Peel and cube the sweet potatoes into bite-sized pieces, halve the Brussels sprouts, and cut the red onion into wedges, keeping all pieces similar in size.
  3. Slice the sausage: Slice the chicken sausage into coins about half an inch thick so it roasts evenly alongside the vegetables.
  4. Toss the vegetables: Place the sweet potatoes, Brussels sprouts, and onion on the sheet pan, drizzle with olive oil, and season with salt and pepper, tossing to coat evenly.
  5. Spread in a single layer: Arrange the vegetables in a single layer with space between pieces so they roast instead of steam.
  6. Start roasting: Roast the vegetables alone for 10 minutes while you prepare the sausage and glaze.
  7. Add the sausage: Remove the pan, add the sliced sausage among the vegetables, and return to the oven for 15 to 18 minutes, until the edges turn golden brown.
  8. Whisk the glaze: In a small bowl, whisk together the Dijon mustard, maple syrup, and minced garlic until smooth.
  9. Glaze the pan: Pull the sheet pan out of the oven and brush or drizzle the maple Dijon glaze over the sausage and vegetables.
  10. Finish roasting: Return the pan to the oven for 3 to 5 minutes, until the glaze turns glossy and slightly sticky.
  11. Rest before serving: Let the pan rest for 2 to 3 minutes off the heat so the glaze sets slightly before serving.