Sheet pan dinners are crazy popular and for good reason–they’re one-dish and hands-off, they’re quick, and clean-up is a breeze. So if you’re running in 5,000 directions over the next few weeks, you can still eat your veggies. It’s a miracle.
This savory chicken sausage, sweet potato, Brussels sprout combination is dotted with festive pomegranate arils. It is as beautiful and hearty as it is nutritious.
To get started, slice some chicken sausages (right now, I really like the Chicken Apple Smoked Sausages–this is the Sam’s Club brand and I think they’re just as good as the name brand),
chop a pound of Brussels sprouts in half, and peel and cut a sweet potato into 3/4″ chunks and place them on a lined baking sheet.
You’re also going to need some lemon olive oil (you can buy it in our shop or extra-virgin olive oil with the zest of 1 small lemon), garlic, parsley, salt, and pepper.
Preheat oven to 400 degrees. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.
Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper
and drizzle over the sausage/sprouts/sweet potato mixture.
Toss to combine.
Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.
Roasted Chicken Sausage & Veggie Sheet Pan Dinner
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
Quick and easy one-dish dinner perfect for busy weeknights!
- 1 12-ounce package chicken and apple sausage, cut into 2″ slices (4 sausages, if buying in bulk)
- 1 pound Brussels sprouts, halved
- 1 pound sweet potato, cut into 3/4” chunks
- 1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)
- 4 cloves garlic, minced
- 1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pomegranate arils
- Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.
- Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine. Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.
- Calories: 356
- Fat: 17
- Saturated Fat: 3
- Carbs: 32
- Sugars: 9
- Fiber: 5
- Protein: 18
- WW Smart Points: 11
- Serving Size: 4
How do you know if the brussel sprouts are “prepped”?
If they’re not on a stem, chances are good they’ve been prepped to some degree or another. If you buy them in a sealed bag, it will say whether or not they’ve been washed and if they’re ready to serve or noT. Regardless, you might need to pluck some wilting leaves. Hope that helps!
This is one of our favorites! It checks all the boxes: easy quick prep, healthy, quick clean up, delicious! Thank you!
Was easy, healthy and tastes like fall. Perfect!!!
Will add to my healthy faves?
I LOVE this!! Make it all the time. Healthy and easy to reheat.
I’m working my way through your healthy meals, and this one is my favorite so far! So good! I didn’t have brussel sprouts or pomegranates so I used zucchini instead, and passed on the pomegranates. Thank you for a great recipe!
Do you have any recommendations for a substitute for the pomegranate arils when they’re no longer in season? We love this dinner and I’d love to be able to make it year-round 😉 thank you!
Chopped Cherries would be delicious! Even chopped grapes, even though that sounds weird!
Dried cranberries are delicious as a substitute for the pomegranate arils
I used pineapple and it was awesome!
I realize that I bought beef sausage not chicken. Will the recipe still work.? Do not need to make any adjustments
As long as it’s fully cooked, nope!
We’ve made this a number of times in various combinations and have decided we like it best over a pile baby greens or arugula tossed with lemon and olive oil. Yum!
I made this tonight expecting to have a lot of leftovers because my kids aren’t big on veggies. Very surprised that each of them ate it! That hardly ever happens. I will be making it again.
One small thing: there’s no way that it only takes 10 minutes to prepare. Do you do your prep time assuming you’ve already peeled and chopped everything? That’s not really fair. It took me over an hour to get all the Brussels sprouts’ icky outer leaves peeled, peel and chop the sweet potatoes, zest the lemons, etc. I doubled the recipe–I have five kids–but even if I hadn’t that would still be half an hour, three times the amount of prep time specified. Are y’all just really really fast choppers?
Well, I used prepped Brussels sprouts and our lemon olive oil, so all I had to do was peel and chop the sweet potatoes. Maybe I’m cheating, haha. 🙂
Just made this . Got home from church , chopped everything up and it was delicious !!! I doubled the recipe and used mango jalapeño chicken sausage and peach chicken sausage. I also omitted the parsley and used 1 Tbs yellow curry. YUUUMMM. The lemon juice is totally necessary.
We had this tonight and it was seriously delicious. I loved the lemon olive oil! Also, that chicken sausage was so dang good. This was my maiden voyage with brussel sprouts. And, as with every other roasted veggie on the planet, I loved them! You also can’t beat the clean-up. Thanks for another great one!
I bought sweet potatoes and they were white inside. Uhhh? Correct or no? It’s all in the oven now–hopefully it works.
Update–It was amazing! Thanks!
According to my father-in-law, that’s a real sweet potato. The orange ones are technically yams. We get a lecture every Thanksgiving and Christmas about it
I made this the other night for my family. My husband and I loved it, my kids, not so much. But my kids are the pickiest eaters I have ever met so I don’t count their opinion. It really is amazing. I’m eating leftovers right now!
This was so yummy!!
I used green beans, yukon gold potatoes and kielbasa. It was so good! Love things like this that can be easily adapted in many delicious ways!
Thank you for posting that! I love this idea but we aren’t a fan of Brussels sprouts or sweet potatoes so it’s great to know it worked out for you.
Made this last night. It was a hit with the whole family including my super picky 2 year old! This is making the dinner rotation this winter!
Just now made this with Green beans instead of Brussels sprouts. SO Good!!!
We were just talking about what we can do to avoid making Thanksgiving to New Years one long feasting holiday. I’m all for feasts, but I also still need to fit into non-yoga pants! Adding this to the menu…thank you for posting it!
Update: My kids all had their favorite parts. I couldn’t believe how that worked out–trading the sausage for Brussels sprouts, and sweet potatoes for pomegranate seeds? So funny! But they all found something they really liked (this is a HUGE deal!) and I was happy to have a healthy meal on the table during the “debauchery of December”! 😉
Looks super yummy! Where can I get pomegranate arils?
You can just cut up a pomegranate or, this time of year, you can find little cups/tubs of pomegranate seeds/arils near the prepared fruit in the produce section.
I must be living under a rock because I haven’t seen a sheet pan dinner before! I may have to mix it up a little to use what I have, but this does look fun to try. Thanks for the great idea! This combo sounds yummy! I will have to add it to my shopping list.
This looks amazing! I’m going to have to try this soon!
This looks awesome! I didn’t have a plan for dinner tonight, but now I do. Thanks for all the amazing recipes!
Yay!!! I hope you love it!
I would absolutely eat this for breakfast (lunch and dinner)!!!
Awesome. I do love sheet pan dinners! Such an easy and tasty way to get your veggies! Thanks for posting one