Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce

• servings: 4 servings
• total time: 30 minutes

Ingredients

12 oz italian chicken sausage or sausage of choice, cut into 1/4 inch slices

2 cups Brussels sprouts, roughly chopped

1 medium sweet potato, diced

1/2 red onion, sliced

1/3 cup walnuts

2 tablespoons olive oil

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon garlic powder

1/4 teaspoon black pepper, plus more to taste

Parmesan cheese to top, optional

Generous drizzle of Maple Mustard Sauce

Steamed quinoa to serve

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons pure maple syrup

1 clove garlic, minced

1/4 teaspoon red chili flakes

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1-2 tablespoons water, optional

Directions

Preheat oven to 425 degrees. On a large sheet pan, toss the chicken sausage, Brussels sprouts, sweet potato, red onion, and walnuts in the olive oil, salt, garlic powder and pepper until evenly coated. To ensure everything gets crispy, spread the ingredients out as evenly as possible on the sheet pan. Bake for about 30 minutes or until the sweet potato is tender when pierced with a fork.

While it bakes, make the Maple Mustard Sauce. Whisk together all ingredients and add 1-2 water to thin out the sauce if needed.

Serve on a bed of quinoa with a generous drizzle of sauce and some parmesan cheese to top!