1 package smoked turkey sausage, sliced into 1/3-inch thick slices
2 sweet potatoes, peeled and diced into 3/4-inch cubes
16 oz. brussels sprouts, trimmed and halved
1 medium red onion, roughly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt and freshly ground black pepper
1 tablespoon chopped parsley, for garnish
1 tablespoon parmesan shavings, for serving
For Sauce: 1/3 Cup Maple Syrup and 1/3 Cup Dijon Mustard, whisked together in small bowl. Preheat your oven to 400ºF (200ºC). Lightly spray a large sheet pan with cooking spray. Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan. Drizzle everything with olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast the sweet potatoes and Brussels sprouts for a first round in the preheated oven for 20 minutes. Remove the sheet pan from the oven, and add sliced sausage, garlic, and red onion. Drizzle half the maple-dijon sauce over and toss with the veggies and spread everything on the sheet pan in one layer. Return the sheet pan to the oven and continue to roast until veggies are tender, about 15 minutes longer. Remove the sheet pan from the oven. Drizzle the remaining sauce over the sausage and veggies and toss to coat. Sprinkle with parsley and parmesan and serve immediately. Enjoy!
