Tuesday, January 28, 2020

Chicken Sausage, Sweet Potatoes, Apples and Brussels Sprouts Sheet Pan Dinner

Ever Ready Dinner Special 
Cook's Notes: A healthy easy dinner that makes clean up a breeze using just one sheet pan. Chicken Apple Sausages, Sweet Potatoes, Apples, Brussels Sprouts are roasted in Maple Dijon Sauce with Cranberries and Pecans. Pair the meal with a nutritious serving of couscous. I used a box of Near East Roasted Garlic and Olive Oil Couscous.
I'm really impressed with this flavorful, tasty product from Chef Bruce aidells. It's gluten free, no artificial ingredients, and fully cooked so only needs a warm up.
Recipe serves 2-3 but can be increased for more just double the sauce.    
Sauce Ingredients:
  • 2-1/2 tablespoons lemon olive oil or olive oil
  • 2-1/2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon Dijon mustard
  • 1 tsp. dried thyme 
Main Ingredients:
  • 1-12 oz. package chicken apple sausages (I used 2 links and cut each into 4 ths) 
  • 3 cups Brussels Sprouts, stems cut and sprouts halved 
  • 1 large firm apple, cut in chunks (I used Honey Crisp)
  • 3 cups diced sweet potatoes
  • 1 cup red onion slices
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • Preheat oven to 425 degrees. Line a baking sheet with a silicone pad or parchment paper. 
  • In a large bowl mix the sauce. Add in diced sweet potatoes, Brussels Sprouts, red onion slices and apple chunks. Coat well and spread mixture out on baking sheet. Roast 15 minutes. Add in chicken sausage chunks, cranberries and pecans. Mix all  ingredients well. Roast veggie sausage mixture 10 minutes more until sausages are warmed and sweet potatoes are softened.  

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