Sausage, Sweet Potato, Brussel Sprouts Sheet Pan Dinner
A quick and easy sheet pan dinner with sausage, roasted sweet potatoes and brussels sprouts, topped with a balsamic glaze.
Ingredients
- 2 packages your favorite smoked sausage (two 13 oz packages, about 4 links)
- 1 pound brussels sprouts
- 2 medium sweet potatoes
- 4 tbsp olive oil
- salt and pepper to taste
- ¼ cup high quality balsamic vinegar
- 2 tbsp brown sugar
Instructions
- Preheat oven to 425℉.
- Slice sausage diagonally. Place on sheet pan.
- Peel sweet potato. Dice into bit size cubes, and place on sheet pan.
- Chop the brussels sprouts into halves or quarters, depending on size. Make sure the sweet potato and the brussels sprouts are roughly the same size. Place on sheet pan.
- Coat the veggies with 3 tablespoons of olive oil and salt and pepper. Mix to evenly coat. Drizzle remaining 1 tablespoon of olive oil over the sausage. Season lightly with salt and pepper (if desired) and mix evenly to coat.
- Mix all the contents of the sheet pan well to ensure everything is coated with olive oil and evenly distributed on the pan.
- Place sheet pan in the oven for 25-30 minutes, or until the veggies are tender and cooked to your liking.
- While the sheet pan is in the oven, prepare the balsamic glaze by adding the balsamic vinegar to a small saucepan over medium heat. Bring to a simmer, then add brown sugar. Let simmer for several minutes, until it thickens into a glaze.
- Once the sausage and veggies are done cooking, remove sheet pan from oven and immediately pour balsamic glaze (either homemade or store-bought) over the dish and mix well to coat.
Notes
Store leftovers in airtight containers for up to one week.
This dish reheats well in the microwave, so enjoy for meal prep or leftovers.