A hearty and flavorful fall-inspired sheet pan meal featuring chicken sausage, sweet potatoes, Brussels sprouts, and apples, roasted to perfection with warm spices.
1 pound chicken sausage, 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 medium apple, cored and cut into 1-inch pieces
1 tablespoon 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 pieces.
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.
Arrange the sliced chicken sausage pieces evenly over the vegetables and apples.
Sprinkle the fresh thyme leaves over the entire sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the chicken sausage is cooked through and browned.
Remove from the oven and let cool for 5 minutes before serving.