Sheet Pan Sausage with Fall Veggies

Name: Sheet Pan Sausage with Fall Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 1 small, sweet potato, diced ½-inch cubes; 1 lb brussels sprouts, trimmed and halved; ½ small red onion, diced medium; 12 ounces (4 links) andouille chicken sausage, sliced on a bias ¼-inch thick; 3 tablespoons avocado oil; 1 teaspoon Kosher salt; ½ teaspoon pepper; 1/4 cup SideDish Honey Dijon, plus more for serving

Alex Snodgrass

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

1 small, sweet potato, diced ½-inch cubes
1 lb brussels sprouts, trimmed and halved
½ small red onion, diced medium
12 ounces (4 links) andouille chicken sausage, sliced on a bias ¼-inch thick
3 tablespoons avocado oil
1 teaspoon Kosher salt
½ teaspoon pepper
1/4 cup SideDish Honey Dijon, plus more for serving

Method

Preheat the oven to 425F and line a large sheet pan with parchment paper.
Combine the sweet potato, brussels sprouts, red onion, and chicken sausage on the sheet pan. Drizzle with avocado oil and season with salt and pepper and toss until well combined. Spread into an even layer and transfer to the oven. Roast for 20-25 minutes, or until the veggies are lightly browned and tender.
Remove from the oven and drizzle with SideDish Honey Dijon, toss to coat. Transfer back to the oven and continue to cook until everything is caramelized, 5 to 10 more minutes.
Serve alone or over grain of choice (I like farro or quinoa) and finish with a drizzle of more SideDish Honey Dijon, if desired.