A hearty and flavorful fall-inspired sheet pan meal featuring chicken sausage, sweet potatoes, Brussels sprouts, and apples, all roasted to perfection with warm spices for an easy weeknight dinner.
1 pound chicken sausage links, sliced into 1/2-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch cubes
12 ounces Brussels sprouts, trimmed and halved
1 large apple, cored and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sweet potatoes, Brussels sprouts, and apple chunks.
Add the olive oil, ground cinnamon, ground nutmeg, smoked paprika, salt, black pepper, and minced garlic to the bowl. Toss everything together until the vegetables and apples are evenly coated with the oil and spices.
Spread the vegetable and apple mixture evenly on a large rimmed baking sheet.
Distribute the sliced chicken sausage pieces evenly over the vegetables and apples on the baking sheet.
Sprinkle the fresh thyme leaves over the entire sheet pan.
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the sausage is cooked through and browned.
Remove the sheet pan from the oven and let it rest for 5 minutes before serving.