Chicken Sausage and Sweet Potato Sheet Pan Bake
This easy and healthy sheet pan bake combines sweet and savory flavors with tender vegetables and chicken apple sausage. Perfect for busy weeknights, it offers a hands-off cooking experience with a delicious result that keeps well for multiple meals.
Ingredients
Main ingredients
- 2 packages Johnsonville Chicken Apple Sausages sliced
- 2 lbs Sweet Potatoes peeled and chopped into 1-inch cubes
- 2 Bell Peppers red or yellow, deseeded and chopped
- 1 Yellow Onion chopped
- 1.5 lbs Brussels Sprouts halved
- 2 Jalapenos deseeded and sliced
- 6 cloves Garlic minced
- ½ cup Olive Oil for roasting
- 2 tablespoons Kosher Salt
- 1 tablespoon Chili Powder
- 1 tablespoon Paprika
- ¾ teaspoon Cumin
- ¾ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Gotta have it hot and ready to go right when you finish your prep.
- In a large bowl, toss together sweet potatoes, bell peppers, onion, Brussels sprouts, jalapenos, and garlic.
- Drizzle olive oil over the veggies to coat everything evenly. Toss well.
- Sprinkle kosher salt and chili powder over all the vegetables. Toss again to distribute spices.
- Spread the veggies out on a large baking sheet in a single layer for even roasting.
- Lay the sliced chicken apple sausages on top of the vegetables.
- Bake in the preheated oven for 25 to 30 minutes, stirring halfway through, until veggies are tender and sausage is cooked through.
- Serve warm and enjoy your delicious sheet pan meal.
Notes
Store leftovers in airtight containers in the fridge or freeze for easy meals later. Reheat in a skillet or oven to keep veggies crisp.