Harvest Sheet Pan Sausage and Veggies
The ultimate comfort food, the Harvest Sheet Pan Sausage and Veggies is a delightful medley of sweet and savory flavors. Easy to prepare, this dish is perfect for a cozy weeknight dinner. Gather fresh produce and hearty sausage for a meal that warms the soul and satisfies your cravings!
Equipment
- Baking Sheet
- Chef's Knife
- Whisk
- Oven
- Peeler
Ingredients
- 12 oz apple chicken sausage sliced into coins
- 2 cups butternut squash peeled and cut into 1/2-inch cubes
- 2 cups Brussels sprouts trimmed and halved
- 2 honeycrisp apples peeled and chopped
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 4 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh sage finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary finely chopped
Instructions
- Preheat your oven to 425 degrees F. This step is crucial to ensure your veggies roast nicely and get that wonderful caramelization. While the oven heats up, take the time to prep all your ingredients. Peel and chop the butternut squash, honeycrisp apples, and Brussels sprouts. Slice the apple chicken sausage into coins. You want everything to be ready for roasting.
- In a small bowl, whisk together the olive oil, maple syrup, dijon mustard, garlic, and onion powder. The mixture should be well combined, creating a glaze that will infuse flavor into the dish. Set this aside for now.
- Take a large baking sheet and spread out the sliced chicken sausage, chopped veggies, and apples. Make sure they are in an even layer, as this will help them cook uniformly. If you want an even easier cleanup, line your baking sheet with aluminum foil.
- Drizzle the prepared maple mustard glaze over the sausage and veggies. Don’t be shy—make sure everything gets a nice coating. Sprinkle with the chopped fresh herbs, tossing everything gently to ensure the flavors meld together beautifully.
- Next, season the mixture with salt and black pepper to taste. This will enhance the natural flavors of the ingredients, elevating the overall taste of your dish.
- Roast in the oven for about 30 minutes. Halfway through, take a moment to toss everything around to ensure even roasting. You’ll want to keep an eye on it, and when it’s done, you should see a lovely golden-brown color on the sausage and veggies.
- Once cooked, remove the sheet pan from the oven and allow it to cool slightly. The aroma will be irresistible, and your kitchen will smell divine. Serve immediately while everything is hot and fresh.
- Enjoy the Harvest Sheet Pan Sausage and Veggies straight from the pan or transfer it to a serving platter to impress your guests. This dish is perfect for family gatherings and holiday celebrations.
- Don’t forget to savor every bite! The combination of flavors will have everyone coming back for seconds.
Notes
- Tip 1: Leftover Harvest Sheet Pan Sausage and Veggies can be stored in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the leftovers in a freezer-safe container for up to two months. Just reheat in the oven when you’re ready to enjoy it again.
- Tip 3: This dish pairs beautifully with a fresh green salad or some crusty bread to soak up the delicious glaze.
- Tip 4: Feel free to experiment with different vegetables based on what’s in season or what you have on hand.
- Tip 5: Consider doubling the recipe if you’re hosting a gathering; it’s always a hit!