Fall Sheet Pan Dinner (with Chicken Sausage)
An easy fall sheet pan dinner with sweet potatoes, Brussels sprouts, gnocchi, and chicken sausage. One pan, no boiling.
Equipment
Ingredients
For the Sheet Pan
- 1 pound sweet potatoes, peeled and diced into ½-inch pieces (about 3 cups)
- 1 pound Brussels sprouts, trimmed and quartered
- 1 small red onion, cut into ½-inch wedges
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 1 (16-ounce) package shelf-stable gnocchi
- 6 chicken apple sausages, sliced into ½-inch coins (see notes)
For the Maple Dijon Dressing
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 clove garlic, finely grated or pressed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat and Prep: Preheat the oven to 450°F and line a large rimmed sheet pan (18x13-inch) with parchment paper.
- Stage 1 - Sweet Potatoes, Brussels Sprouts, Red Onion: Toss the sweet potatoes, Brussels sprouts, and red onion with 1 tablespoon of the olive oil, ¼ teaspoon of the salt, and ¼ teaspoon pepper.
- Spread in a single layer on the prepared sheet pan. Roast for 15 minutes until the edges begin to caramelize.
- Make the Dressing: While the veggies roast, make the dressing by whisking together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Stage 2 - Sausage and Gnocchi: Remove the pan from the oven. Flip the veggies then add the gnocchi and chicken sausage. Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of salt, then flip again.
- Spread everything into as even a layer as possible. Return to the oven and roast for 15 minutes, until the sausage begins to brown and the gnocchi starts to crisp.
- Stage 3: Drizzle the dressing evenly over the entire pan, tossing everything to coat. Return to the oven and roast for 5-7 minutes, until everything is lightly caramelized.
- Finish: Remove from the oven, taste for seasoning and serve.
Notes
- Optional for Serving: Crumbled feta or goat cheese, chopped fresh parsley
- Sheet Pan: Use a full-size 18x13-inch sheet pan here, a smaller pan will crowd the ingredients and cause them to steam rather than roast, which means no caramelization. If you only have a standard 12x17-inch pan, divide everything between two pans.
- Gnocchi: Shelf-stable gnocchi (from the pasta aisle) works best here, as fresh refrigerated gnocchi is too soft and tends to stick and fall apart.
- Sausage: For 6 sausages I used 1 ½ packages (12 oz each) apple chicken sausages.
- Gluten-Free: Make sure to use a gluten-free gnocchi to keep this recipe gf.
Nutrition
Serving: 1 (of 4) | Calories: 497kcal | Carbohydrates: 68g | Protein: 27g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 712mg | Potassium: 707mg | Fiber: 9g | Sugar: 10g | Vitamin A: 13917IU | Vitamin C: 83mg | Calcium: 95mg | Iron: 6mg
