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Per serving
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- 1
Heat the oven
Preheat the oven to 425F. Trim and halve the Brussels sprouts, cut the sweet potatoes into 1/2-inch cubes, and slice the red onion.
- 2
Toss the vegetables
On a large sheet pan, combine the Brussels sprouts, sweet potatoes, and onion. Add the minced fresh sage and thyme, drizzle with 2 tablespoons of the olive oil, and toss to coat. Spread into an even layer and season with kosher salt and black pepper.
- 3
Add the sausage
Nestle the sausage links among the vegetables so they make contact with the pan.
- 4
Roast
Roast for 20 to 25 minutes, until the vegetables are browned with crisp edges and the sausage reaches 160F internally. If your oven has no convection setting, flip everything halfway through.
- 5
Make the vinaigrette
While the pan roasts, whisk together the minced garlic, apple cider vinegar, Dijon mustard, maple syrup, a pinch of salt and pepper, and the remaining 1/3 cup olive oil until emulsified.
- 6
Finish and serve
Drizzle the vinaigrette over the warm vegetables and sausage, scatter the crumbled feta over the top, and serve.
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Sheet-Pan Sausage with Brussels Sprouts and Sweet Potatoes
Created by: WholeFoodWendy
Ingredients
- 1 lb Brussels sprouts
- 2 lb sweet potatoes
- 1 red onion
- 1 tbsp fresh sage
- 2 tsp fresh thyme
- 1/2 cup olive oil
- kosher salt
- black pepper
- 1 lb sausage links
- 1/2 cup feta cheese
- 1 garlic cloves
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Heat the ovenPreheat the oven to 425F. Trim and halve the Brussels sprouts, cut the sweet potatoes into 1/2-inch cubes, and slice the red onion.
- Toss the vegetablesOn a large sheet pan, combine the Brussels sprouts, sweet potatoes, and onion. Add the minced fresh sage and thyme, drizzle with 2 tablespoons of the olive oil, and toss to coat. Spread into an even layer and season with kosher salt and black pepper.
- Add the sausageNestle the sausage links among the vegetables so they make contact with the pan.
- RoastRoast for 20 to 25 minutes, until the vegetables are browned with crisp edges and the sausage reaches 160F internally. If your oven has no convection setting, flip everything halfway through.
- Make the vinaigretteWhile the pan roasts, whisk together the minced garlic, apple cider vinegar, Dijon mustard, maple syrup, a pinch of salt and pepper, and the remaining 1/3 cup olive oil until emulsified.
- Finish and serveDrizzle the vinaigrette over the warm vegetables and sausage, scatter the crumbled feta over the top, and serve.