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Sheet-Pan Sausage & Vegetables

Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

 1 lb Italian sausage, we used a combination of sweet and hot
 2 cups brussels sprouts, halved
 1 large sweet potato, peeled and cut into 1" cubes
 1 red onion, cut into 1" cubed pieces
 3 tbsp Olíva! Herbes de Provence Olive Oil
 1 package "poultry blend" herbs (sage, thyme & rosemary)
 2 tbsp Olíva! Vermont Maple Dark Balsamic
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!

Nutrition Facts

4 servings

Serving size

1 cup