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Fall Sheet Pan Veggies and Sausage

Print Recipe

Ingredients  

  • sausage links (I used andouille chicken sausage) cut into rounds
  • 2 tbsp olive oil
  • 2 cups sweet potatoes peeled and cubed (I use the HEB 16 oz bag of pre-cubed)
  • baby carrots
  • 1/2 red onion roughly chopped
  • zucchini cut into rounds
  • 1 tbsp minced garlic
  • 2 tsp italian seasoning
  • 1/3 cup dijon mustard
  • 1/3 cup maple syrup
  • chopped parsley for serving

Instructions 

  • Heat oven to 400.
  • Toss potatoes, carrots, onion, and zucchini with olive oil, minced garlic, and italian seasoning.
  • Pour onto lined sheet pan.
  • Add sausage to sheet pan. Season with salt and pepper.
  • In a bowl, whisk together maple syrup and dijon. Pour over veggies and sausage.
  • Bake for 20-25 min. Serve with fresh parsley.
  • I served over jasmine rice. You could also serve over arugula, risotto, or have it on it's own.