A delightful and easy sheet pan dinner featuring chicken apple sausage, roasted Brussels sprouts, sweet potatoes, red onion, and crisp honey crisp apple, all tossed in a simple olive oil, garlic, and honey glaze. It’s a perfect blend of sweet and savory flavors for a healthy weeknight meal.
Sheet Pan Chicken Apple Harvest
A delightful and easy sheet pan dinner featuring chicken apple sausage, roasted Brussels sprouts, sweet potatoes, red onion, and crisp honey crisp apple, all tossed in a simple olive oil, garlic, and honey glaze. It's a perfect blend of sweet and savory flavors for a healthy weeknight meal.
Ingredients
- 1 pack chicken apple sausage sliced into 1-inch pieces
- 1 lb Brussels sprouts halved
- 1 lb sweet potato peeled and diced into 1-inch cubes
- 1 red onion thinly sliced (or 2 shallots)
- 1 honey crisp apple cored and sliced into wedges
- 2 tbsp olive oil plus more for drizzling
- 1 tbsp minced garlic
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sliced chicken apple sausage, halved Brussels sprouts, diced sweet potato, sliced red onion, and apple wedges.
- In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and honey.
- Pour the olive oil mixture over the ingredients in the large bowl and toss well to ensure everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use a second sheet if necessary to allow for proper roasting and browning.
- Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized, and the sausage is cooked through and lightly browned. The apple should be tender but still have some bite.
- Remove from oven and serve hot. Enjoy your delicious and easy sheet pan dinner!
Notes
For extra crispiness, ensure vegetables are in a single layer and not overcrowded on the sheet pan. If preferred, use two sheet pans. You can also vary the vegetables; broccoli, carrots, or butternut squash would also work well. A sprinkle of fresh thyme or rosemary before roasting adds an extra layer of flavor. Serve hot, optionally with a drizzle of balsamic glaze.
