Ingredients
- 6 links chicken sausage - sliced into half-inch rounds
- 8 oz hickory bacon - cut in half lengthwise, then diced
- 12 oz French beans - ends trimmed, cut into 2 inch pieces
- 16 oz Brussels sprouts - bottoms cut, vertically sliced into thirds (normal sprouts) OR fourths (large sprouts)
- 1 butternut squash - peeled and cubed
- 1 honeycrisp apple - peeled and diced
Marinade
- 1/4 cup EVOO/avocado oil
- 1/4 cup coconut aminos
- 1.5 TBSP Dijon mustard
- 1 TBSP stone ground mustard
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp fine sea salt
Instructions
- Preheat your oven to 425.
- Line baking sheets with heavy-duty foil or parchment paper. Cut your bacon in half lengthwise and then dice. Separate into equal portions and spread the pieces out evenly on the baking sheets. Bake for 8 minutes.
- While the bacon is cooking, cut up the rest of your ingredients and add them to a large bowl. Mix the marinade ingredients together and pour it over everything in the bowl. Use a spatula or your hands to mix and coat everything well.
- After pulling the bacon out, spread the ingredients from the bowl evenly across the however many pans you are using and mix with the bacon pieces and grease. Place pans back into the oven lengthwise on the same middle rack for 25 minutes checking and stirring at 10, 20, and 25 minutes.
- Remove from oven at your level of doneness and char. Serve and enjoy!
Nutrition Information
Nutrition Facts
Sausage & Harvest Vegetable Sheet Pan Dinner
Amount per Serving
Calories
510
% Daily Value*
Fat
33
g
51
%
Saturated Fat
8
g
50
%
Trans Fat
0.05
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
80
mg
27
%
Sodium
1341
mg
58
%
Potassium
1277
mg
36
%
Carbohydrates
35
g
12
%
Fiber
8
g
33
%
Sugar
10
g
11
%
Protein
22
g
44
%
Vitamin A
14448
IU
289
%
Vitamin C
99
mg
120
%
Calcium
125
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
Troubleshooting: Sometimes spreading servings for 6 on two sheet pans results in a crispier final product.
If increasing your servings beyond 6, definitely use 2 pans and if going up to 12 or more servings use 3.
We prefer our Brussels a little more crispy which is why we slice them into thirds or fourths. If you do not like the char, cook 5 minutes less or just cut the Brussels into halves.