Rustic Sausage & Apple Sheet-Pan Dinner
If you're craving a cozy, flavor-packed dinner with minimal cleanup, this Sausage and Apple Sheet-Pan Dinner is a gem! Caramelized brussels sprouts, tender butternut squash, and crispy potatoes roasted alongside smoky sausage and bacon make this meal loved by even picky eaters. Everything roasts together creating a perfect balance of sweet and savory flavors with crispy edges and tender bites. Plus, it’s naturally gluten-free and dairy-free, making it an easy, family-friendly dinner everyone can enjoy.
Ingredients
- 1 pack chicken apple sausage, cut into 1/2 inch rounds then quartered (I like to use Aidell’s)
- 2 cups butternut squash cubed
- 2 cups Brussel sprouts halved
- 2 cups potatoes cubed
- 1 apple cubed
- 4 strips bacon cut into half inch pieces
Marinade:
- 1/4 cup oil (I use avocado oil)
- 1/4 cup coconut aminos or gluten-free soy sauce
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sea salt
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Depending on baking sheet size and vegetable cube size, you may need two baking sheets.
- In a small bowl, whisk all marinade ingredients together until well combined.
- In a large bowl, combine all the chopped vegetables and sausage. Mix until well combined. Then, pour the marinade over the top of it all and mix well to coat evenly.
- Scoop mixture onto the baking sheet. Don’t pour extra juice on baking sheet. Next, sprinkle the chopped bacon pieces over the top of veggie mix.
- Bake for about 40 minutes until crispy. The thicker the layer of vegetables the longer it may take to get crispy.
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