Roasted Chicken Sausage & Veggie Sheet Pan Dinner

• Gluten free
• Paleo

• Meat

  • 1 12-ounce package Chicken and apple sausage

• Produce

  • 3/4 cut into chunks 1 pound sweet potato
  • 1 lb Brussels sprouts
  • 4 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 1/2 cup Pomegranate arils

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Lemon olive oil, extra virgin

Found on ourbestbites.com

Description

Ingredients

• 1 12-ounce package chicken and apple sausage, cut into 2 slices (4 sausages, if buying in bulk)
• 1 pound Brussels sprouts, halved
• 1 pound sweet potato, cut into 3/4 chunks
• 1/4 cup extra virgin lemon olive oil (or 1/4 cup extra virgin olive oil + zest of 1 lemon)
• 4 cloves garlic, minced
• 1 tablespoon minced fresh parsley (or 1 teaspoon dry parsley)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup pomegranate arils

Directions

• Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside. Whisk together the olive oil (and lemon zest, if using), garlic, parsley, salt, and pepper and drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine. Place the sheet in the oven and bake for 15 minutes, then use a spatula to flip the sausage mixture and bake for another 10-15 minutes. Sprinkle with pomegranate seeds and, if desired, season with additional salt and pepper and serve immediately.