Healthy Sheet Pan Sausages with Apples & Fall Vegetables
This healthy recipe brings together savory apple chicken sausages with caramelized Brussels sprouts, onions, and apples for a satisfying and seasonal dish. Ideal for cozy nights, this wholesome sheet pan meal balances sweet and tangy flavors for a hearty dinner that fits your collection of healthy recipes.
Equipment
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Mixing bowl or liquid measuring cup
- Large spoon for tossing
Ingredients
- 1 pound Brussels sprouts trimmed and halved (about 4 cups)
- 1 medium red onion cut into ¼-inch-thick slices (about 2 cups)
- 4 cloves garlic minced (about 4 teaspoons)
- 3 tablespoons Dijon mustard plus more for serving
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 medium sweet-crisp apple Fuji, Gala, or Honeycrisp, peeled, cored, and diced into 1-inch cubes (about 1¼ cups)
- 12 ounces precooked apple chicken or turkey sausages sliced into ½-inch-thick coins
- 1 tablespoon chopped fresh thyme
Instructions
- Prep the oven: Set your oven rack in the middle and heat to 400°F. To simplify cleanup, cover a large, rimmed baking sheet with parchment or foil.
- Combine veggies and dressing: Add the Brussels sprouts and sliced red onion to the center of the prepared baking sheet. In a bowl or measuring cup, whisk the minced garlic, Dijon mustard, olive oil, honey, vinegar, salt, and pepper. Drizzle this over the veggies and stir everything to coat well. Spread out evenly—it’s okay if they overlap a little.
- First roast: Bake the vegetable mixture for 10 minutes. Remove from the oven, then mix in the diced apple and sliced sausage. Use a large spoon to toss everything together with the mustard mixture and distribute evenly again.
- Finish roasting: Return the pan to the oven and roast for 15 to 20 minutes more, or until the vegetables are golden and tender, and the sausages are slightly browned. Stir halfway through to ensure even cooking. Garnish with thyme and serve warm with extra mustard on the side.
Notes
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a microwave or lightly oiled skillet.
Market Swaps: You can swap in other hearty veggies like sweet potatoes, carrots, parsnips, butternut squash, or beets. For tougher vegetables, cut smaller or pre-roast slightly to match cook times.
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