1 large sweet potato (peeled and diced into cubes)
2 medium apples (diced)
4 large chicken or turkey sausage (cooked and sliced)
15 large brussels sprouts (trimmed and halved lengthwise)
3 tablespoons olive oil
2 tablespoons fresh thyme
2 teaspoons fresh chopped rosemary (dried works too)
1/2 tsp salt
1/4 tsp pepper
1/4 cup maple syrup
1 tablespoon dijon mustard
Directions:
Preheat the oven to 400°F.
Place diced sweet potatoes and brussels sprouts on a baking sheet and drizzle with 1 tablespoon of olive oil. Place in the preheated oven for 20 minutes.
Cook the full sausage for 7 to 10 min on a stove top pan. Remove from heat and cut into bite size pieces.
In a small bowl, combine the remaining 2 tablespoons of olive oil, thyme, rosemary, salt, pepper, maple syrup and dijon mustard and whisk well to combine.
When the veggies have been roasting for 20 minutes, remove them from the oven. Add the sausage and apples to the pan. Drizzle the sauce over everything and toss well to combine. Spread the ingredients out evenly across the sheet pan in one even layer.
Bake for an additional 20-25 minutes or until veggies and apples are fork-tender and the edges are crispy and golden brown.
