Description
Sweet potatoes, broccoli, and chicken apple sausages roast together on one pan with a maple glaze.
Ingredients
Scale
- 2 small sweet potatoes, peeled and diced into 1/2-inch pieces (about 400g)
- 2 carrots, peeled and sliced into 1/2-inch rounds (about 150g)
- 3 tablespoons olive oil (45ml), divided
- 1 teaspoon coarse sea salt (5g), divided
- 1 teaspoon black pepper (2g), divided
- 12 ounces fully cooked chicken apple sausages, sliced (340g)
- 2 cups broccoli florets, bite-sized (about 150g)
- 2 bell peppers, seeded and sliced (about 250g)
- 1 large red onion, sliced (about 200g)
- 3 tablespoons Dijon mustard (45g)
- 2 tablespoons maple syrup (30ml)
- 1/2 teaspoon garlic powder (1.5g)
- 1/2 teaspoon smoked paprika (1g)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Place the diced sweet potatoes and sliced carrots on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat and spread into an even layer.
- Bake for 10 minutes to give the root vegetables a head start.
- While the potatoes bake, combine the sliced chicken apple sausages, broccoli, bell peppers, and red onion in a large mixing bowl.
- In a small bowl, whisk together the Dijon mustard, maple syrup, garlic powder, smoked paprika, and the remaining 2 tablespoons of olive oil.
- Remove the baking sheet from the oven. Carefully transfer the hot sweet potatoes and carrots into the large bowl with the other vegetables and sausage.
- Pour the maple mustard sauce over the mixture. Add the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss well until everything is evenly coated.
- Spread the entire mixture back onto the baking sheet in a single layer.
- Bake for another 25 minutes until the vegetables are tender and the sausage is heated through to an internal temperature of 165°F (74°C).
Notes
- Fully cooked poultry sausages still need to reach an internal temperature of 165°F (74°C) for food safety.
- Cut the sweet potatoes and carrots into small, uniform half-inch pieces so they soften in the allotted time.
- Do not overcrowd the pan. Use two baking sheets if your pan is smaller than a standard half-sheet size to ensure the vegetables roast instead of steam.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American