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
- Total Time: 40
Description
Quick and easy one-dish dinner perfect for busy weeknights!
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional Information
- Calories: 356
- Fat: 17
- Saturated Fat: 3
- Carbs: 32
- Sugars: 9
- Fiber: 5
- Protein: 18
- WW Smart Points: 11
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4
