DirectionsStep1Preheat the oven to 425F.Step2Cut the brussel sprouts in half or quarters. Discard the woody ends and any brussels sprouts leaves that fall off.Step3Add brussels sprouts to a large bowl. Add dijon mustard, 1 tbsp. olive oil, 1.25 tsp. salt, 1 tsp garlic powder, dried thyme and ground sage. Stir well to coat the brussels sprouts.Step4Add parchment paper or silicone liner to baking sheet. Add brussels sprouts and flatten to one layer. Discard any leaves that have come off the brussels as they will burn.Step5Cut the sweet potatoes into 1/2 inch cubes.Step6Put sweet potatoes in the same bowl as the brussels sprouts. Coat with 1 tbsp. olive oil and 1/2 tsp. salt. Stir well.Step7Add sweet potatoes to the baking sheet with the brussels sprouts. Be sure they sweet potatoes are in one layer.Step8Bake sweet potatoes and brussels sprouts in 425F oven for 20 minutes.Step9While sweet potatoes and brussels are roasting, cut the chicken sausage into coins.Step10After 20 minutes, remove the sweet potatoes and brussels sprouts from the oven. Stir well and add the chicken sausage.Step11Return to the oven for 10 minutesIngredientsIngredients1 poundBrussels Sprouts1 tablespoonDijon Mustard2 tablespoonsOlive Oil (divided)1 ¾ teaspoonsSalt (divided)1 teaspoonGarlic Powder½ teaspoonDried Thyme0.12 teaspoonGround Sage2 poundsSweet Potatoes1 packageChicken Apple SausageSee moreNutritionalNutritional311 CaloriesFrom bitesofwellness.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Chicken Apple Sausage Sheet Pan Supper
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