I love a sheet pan meal. The prep is easy, the clean up is easy and everything is ready in about 30 minutes. This meal, in particular, uses my favorite roasting veggies - broccoli, cauliflower, and sweet potato (sometimes I add carrots too). Because the potatoes take a bit longer to roast, I throw them in the oven first while I’m chopping the other ingredients. That way everything is done at the same time.

But, friends… THE SAUCE!!! The sauce is what sets this recipe apart from other sheet pan meals. It’s a little umami-ish, a little sweet, a little tangy… just darn perfect. Don’t skip it!

How do I serve this to my kids, you ask? Well, NOT ONE of my kids likes the sausage. I think Wes (my 3.5 year old middle child) would if I could just get him to try it… but I don’t pressure him. And, I honestly haven’t given it to baby Kate yet, she wouldn’t be able to chew it and it’s a tad too salty for a baby. Kate will eat the roasted veggies, and it really just depends on the day if the other two will eat them. (They’re more likely to eat the veggies the next day as I pull leftovers out of the fridge to make my lunch… they just take them straight from the container and gobble them up. Why can’t they just eat them at dinner??!!!!).

Anyway, I serve this sheet pan meal with accepted sides such as rice or quinoa and Costco naan dippers with tzatziki and hummus. We also always have fruit at dinner. This way, everyone gets something they enjoy even though they might not touch this fantastic, easy, healthy and fast meal (can you sense my frustration?). Never deprive yourself of a good recipe just because you think your kids won’t eat it. One day, I’m sure we’ll be sitting at the table and I’ll be telling them of the day’s when they hated this meal… fingers crossed! But you’re going to love it!

Cheers!

Yield: 4-5

Chicken Sausage Sheet Pan Meal

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A one pan wonder with a special sauce that takes a boring sheet pan meal up a notch. We serve this meal with rice or quinoa and naan dippers with hummus and tzatziki.

Ingredients

Sheet Pan Ingredients

2 teaspoons avocado oil
1 large sweet potato cut into 1 inch pieces
2 broccoli crowns cut into florets
1 head cauliflower cut into florets
1 pack chicken sausage (We use Aidells Chicken and Apple Sausage)

Sauce

1 Tablespoon plus 1 teaspoon avocado oil
2 Tablespoons soy sauce
1/2 Tablespoon balsamic vinegar
1 Tablespoon maple syrup
1 Tablespoon dijon mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Instructions

Preheat oven to 400 degrees (I use convection, you may want to increase to 425 if using a normal setting).
Toss the potatoes in 2 teaspoons of avocado oil and spread them on a large baking sheet. Bake for 10 minutes.
Meanwhile, whisk all the ingredients for the sauce in a small bowl until combined.
After the 10 minutes, remove the potatoes from the oven, give them a toss and add the other veggies and sausage. Pour the sauce on top of the veggies and sausage and give everything another toss. Spread everything out in a single layer and bake for another 10-15 minutes until the potatoes are done and the veggies are cooked, but still maintain some crunch.
Remove from the oven, cool slightly and serve.