Ingredients
Scale
- 12 oz. (340g) smoked turkey sausage, sliced into 1/3-inch thick slices (or beef, pork, chicken…)
- 16 oz (450g) sweet potatoes, peeled and diced into 3/4-inch cubes
- 16 oz. (450g) brussels sprouts, trimmed and halved
- 1/2 medium red onion, roughly sliced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or Herbes de Provence
- 1/2 teaspoon salt and freshly ground black pepper
- 1 tablespoon chopped parsley, for garnish
- 1 tablespoon parmesan shavings, for serving (optional)
- The Maple-Dijon sauce
- 1/3 cup maple syrup
- 1/3 cup Dijon mustard
Instructions
- Preheat your oven to 425ºF (220ºC) and lightly oil a rimmed baking sheet or tray.
- Arrange the diced sweet potatoes, brussels sprouts, red onion, and sausage on the baking sheet.
- Drizzle everything with olive oil, minced garlic, Italian seasoning (or Herbes de Provence), salt, and pepper. Toss to combine and spread everything evenly on the sheet pan.
- Roast the sausage and vegetables in the oven for 25-30 minutes, stirring halfway through, until the veggies are tender and starting to brown.
- In the meantime, mix together the maple syrup and Dijon mustard in a small bowl.
- Once the sausage and veggies are done roasting, drizzle with the maple-dijon sauce, toss gently, and roast for another 2-3 minutes until caramelized.
- Remove from the oven and sprinkle with chopped parsley and parmesan shavings if desired before serving.
- Cook Time: PT30M