Who doesn't love a one sheet-pan meal?! This flavorful meal is simple to make and filling, with good carbs and hearty vegetables!
1
Preheat oven to 400°F.
Line a large sheet pan with foil or parchment paper for easier cleanup.
2
Add the sweet potato, brussels sprouts, onion, and herbs to the sheet pan. Drizzle the vegetables with 2 tbsp of Herbes de Provence Olive Oil and season liberally with salt and pepper. Toss to coat.
3
Nestle the sausages evenly throughout the sheet pan between the vegetables. Drizzle with an additional tbsp of Herbes de Provence Olive Oil.
4
Bake the sausage and veggies for 25 minutes. Remove the pan from the oven. Fish out the herbs from the pan so they don't continue to cook/burn. Strip the sprigs of rosemary and thyme from the vine. Give all the herbs a fine chop to add back to the dish later.
5
Drizzle the sausage and veggies evenly with 2 tbsp of Vermont Maple Dark Balsamic, give the veggies a toss and flip the sausages to coat everything. Return to the oven for an additional 10 minutes to allow the balsamic to lightly caramelize.
6
Once cooked, slice the sausages and return to the sheet-pan along with the finely chopped herbs and give everything one last toss before serving. Serve with a side salad, or over rice or pasta.
Enjoy!
Ingredients
1lbItalian sausage, we used a combination of sweet and hot
Who doesn't love a one sheet-pan meal?! This flavorful meal is simple to make and filling, with good carbs and hearty vegetables!
1
Preheat oven to 400°F.
Line a large sheet pan with foil or parchment paper for easier cleanup.
2
Add the sweet potato, brussels sprouts, onion, and herbs to the sheet pan. Drizzle the vegetables with 2 tbsp of Herbes de Provence Olive Oil and season liberally with salt and pepper. Toss to coat.
3
Nestle the sausages evenly throughout the sheet pan between the vegetables. Drizzle with an additional tbsp of Herbes de Provence Olive Oil.
4
Bake the sausage and veggies for 25 minutes. Remove the pan from the oven. Fish out the herbs from the pan so they don't continue to cook/burn. Strip the sprigs of rosemary and thyme from the vine. Give all the herbs a fine chop to add back to the dish later.
5
Drizzle the sausage and veggies evenly with 2 tbsp of Vermont Maple Dark Balsamic, give the veggies a toss and flip the sausages to coat everything. Return to the oven for an additional 10 minutes to allow the balsamic to lightly caramelize.
6
Once cooked, slice the sausages and return to the sheet-pan along with the finely chopped herbs and give everything one last toss before serving. Serve with a side salad, or over rice or pasta.
