Ingredients:

  • 1 lb (450g) Chicken Sausages (Italian or Apple flavour, pre-cooked), sliced into 1-inch rounds
  • 1 lb (450g) Brussels Sprouts, trimmed and halved or quartered
  • 2 Medium Apples (such as Gala or Honeycrisp), cored and cut into 1-inch chunks
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey (or maple syrup)
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Black Pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine Brussels sprouts, apples, and sliced sausage.
  3. Drizzle with 2 tablespoons olive oil, salt, pepper, and garlic powder. Toss well to ensure everything is evenly coated.
  4. Spread the mixture in a single layer on the sheet pan. Avoid overcrowding.
  5. Roast for 30 minutes, flipping halfway through, until the Brussels sprouts are tender and slightly browned, and the apples are softened. Sausage should be heated through.
  6. While the sheet pan dinner is roasting, whisk together the vinaigrette ingredients in a small bowl.
  7. Once the sheet pan dinner is cooked, drizzle with the mustard vinaigrette. Serve immediately.