Autumn Veg & Sausage Sheet Bake
Are you looking for a quick and easy dinner that only requires one baking tray? It's also healthy, colorful and most of all delicious - perfect for the colder autumn days to come!
Autumn Veg & Sausage Sheet Bake Recipe
This lovely dish combines some of my favourite ingredients - sweet potatoes, Brussels sprouts, apples and sausages. In particular, chicken sausages. My son and I are big sausage fans. Pork sausages not so much but chicken or turkey sausages are definitely something we eat once a week. All these flavours combined in one dish is basically the epitome of autumn for me.
When I was a kid, my mum sometimes made this chicken dish in a clay pot for us which I absolutely adored! It was a combination of apples, potatoes and onions with the chicken roasting on top. You can imagine the enticing smell and the glorious taste, right? I think onions would go really well here too but since my husband is allergic to onions, I never even think of using them anymore.
This Autumn Veg & Sausage Sheet Bake reminds me a little of my mum's dish. Good old times when she cooked for us! She was an amazing cook (and mum) and I learned a lot about cooking from her.
Now, this dish is fast and easy. You don't have to pre-cook anything so it's really one tray only. I actually used a metal roasting dish but you can also use a baking tray. Prepping your vegetables is only going to take you a few minutes. The only thing that needs minimal prep is taking the frozen Brussels sprouts out of the freezer maybe a couple of hours before so they can defrost. I generally haven't used fresh ones often (and never in this dish) because cleaning and preparing them is quite time-consuming.
You need to peel and cut your sweet potatoes, cut your apples (unpeeled for more texture!) and put both into your roasting dish together with your Brussels sprouts. Season all and mix. Then roast everything for 20 minutes, add the chicken sausages on top and roast for another 30 minutes. And you're done! Enjoy with a yummy sauce (I think my Roasted Pepper & Garlic Mayonnaise would go really well with this dish!) or just as it is.
Will you be making this recipe once the days have gotten colder?
Or is it still warm in your country and you're feeling rather like some delicious No-churn Chocolate Ice Cream with Jam Sauce?
Are you looking for a quick and easy dinner dish that only requires one baking tray? It's also healthy, colorful and most of all delicious - perfect for the colder autumn days to come!
- 500 grams Brussels sprouts (defrosted)
- 1 kilogram sweet potatoes
- 2 apples
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon rosemary powder
- 1/2 teaspoon salt
- 5 sausages
Defrost your Brussels sprouts a couple of hours before making this dish.
Pre-heat your oven to 180°C (356°F).
Peel and cut the sweet potato into cubes.
Core your apples and them cut into pieces (unpeeled).
Mix sweet potatoes, Brussels sprouts and apples with olive oil, garlic powder, rosemary powder and salt and distribute in a roasting pan or on a baking sheet.
Bake at 180°C (356°F) for 20 minutes. Then add the chicken sausages on top of the vegetables. Bake for another 20 minutes.
Increase the temperature to 230°C and bake for another 10 - 15 minutes until the sausages are nicely browned and crispy. Enjoy!
Sausages: I like to use chicken sausages but you can use whichever sausages you like in this dish. If they are smaller sausages, put them in a bit later.
