Sheet Pan Sausage, Potatoes & Brussels Sprouts

This simple and delicious Sausage, Potatoes & Brussels Sprouts sheet pan recipe is not only easy to make but also requires very little clean up! It’s one of the best ways to have a complete meal ready in hardly no time. Sausage and vegetables are roasted all on one sheet pan then topped with a sweet & tangy sauce… that’s it! I definitely find myself gravitating towards easier dinner meals during the week that are healthy, filling and tastes good.

Ingredients:
4 chicken sausages, fully cooked sliced into ½ inch thick rounds
1 lb. Brussels Sprouts rinsed, trimmed and cut in half
1 lb. potatoes rinsed and cut into 1 inch chunks
2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil

Sauce:
2 tablespoon pure maple syrup
1 tablespoon Dijon mustard
1 pinch fresh cracked black pepper

Instructions:
Preheat the oven to 425°F.
Add the sliced sausages, Brussels sprouts and chopped potatoes to a large bowl. Drizzle with olive oil.
Next sprinkle salt, pepper, onion powder, garlic powder, oregano and basil onto sausage and vegetables. Stir to combine, making sure everything is well seasoned.
Spread sausage and vegetables onto a parchment lined baking sheet.
Bake for 25-30 minutes. Serve with a drizzle of maple Dijon sauce and enjoy!

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