Sheet Pan Chicken Sausage with Sweet Potatoes, Brussels Sprouts, and Maple Dijon Tahini
Rated 5.0 stars by 1 users
Servings
4-5
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
3 ½ cups peeled and cubed sweet potatoes (about 2 medium)
1lb Brussels sprouts, trimmed and halved
½ red onion, cut into chunks
4 links fully cooked chicken sausage, sliced on a bias into ¼-inch pieces (sweet Italian or apple chicken sausage work well)
3 Tbsp extra-virgin olive oil
1 Tbsp finely chopped fresh rosemary
1 tsp smoked paprika
½ tsp garlic powder
¾ tsp kosher salt
½ tsp cracked black pepper
1 Tbsp maple syrup
1 ½ Tbsp dijon mustard
2 Tbsp apple cider vinegar
1 clove garlic, minced
2-3 Tbsp water
½ tsp salt
Freshly cracked black pepper, to taste
- 2 cups cooked quinoa
3 cups chopped Tuscan kale
1-2 tsp extra-virgin olive oil
Pinch of kosher salt
Maple Dijon Tahini Dressing
For Serving
Directions
Preheat oven to 425ºF.
Combine sweet potatoes, Brussels sprouts, and red onion, on a large rimmed baking sheet.
In a small bowl or jar, whisk together olive oil, spices and rosemary. Pour over the veggies, tossing well to coat. Place in the oven to roast for 15 minutes.
After 15 minutes, add the sliced chicken sausage to the sheet pan. Toss everything together gently so sausage is coated in some oil and spices.
Roast for another 15-20 minutes, tossing halfway, until sweet potatoes are tender and caramelized and the sausage is lightly browned but not dried out.
While the veggies roast, place kale in a large bowl. Add 1-2 tsp olive oil and a pinch of salt. Use your hands to massage the kale for 1-2 minutes, until it darkens in color and softens in texture. Set aside.
In a small bowl whisk together all Maple Dijon Tahini Dressing ingredients except the water. Slowly add water 1 Tbsp at a time, until smooth and creamy.
To serve: Divide quinoa and massaged kale between bowls. Top with the roasted sausage and vegetable mixture. Drizzle generously with Maple Dijon Tahini Dressing. Enjoy!
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