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Sheet Pan Supper

Roast chicken sausage and seasoned vegetables for a simple fall supper!

Roast chicken sausage and seasoned vegetables for a simple fall supper!

Yield: 4 servings

Start Cooking

1 sweet potato

1 small head broccoli

½ small red onion

3 Tbsp olive oil

¼ tsp garlic powder

¼ tsp dried thyme

¼ tsp dried sage

¼ tsp dried crushed rosemary

¾ tsp kosher salt

¼ tsp ground black pepper

12 oz smoked chicken sausage

baking sheet

foil

cutting board

knife

large bowl

measuring spoons

measuring spoons

1

2

3

4

5

6

7

Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.

Preheat oven to 400°F. Line baking sheet with foil.

1

1 / 7

Measurements

Cut sweet potato into thick slices, then dice into small ½-inch squares. Add to large bowl.

2

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Measurements

1 sweet potato

Cut broccoli into small florets. Add to sweet potato.

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Measurements

1 small head broccoli

Peel red onion. Separate into layers, then cut into ½-inch pieces. Add to potato and broccoli.

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½ small red onion

Add oil, garlic powder, thyme, sage, rosemary, salt, and pepper to vegetables. Stir well.

5

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Measurements

3 Tbsp olive oil

¼ tsp garlic powder

¼ tsp dried thyme

¼ tsp dried sage

¼ tsp dried crushed rosemary

¾ tsp kosher salt

¼ tsp ground black pepper

Set sausages on baking sheet. Arrange vegetable mixture around sausages.

6

6 / 7

Measurements

12 oz smoked chicken sausage

Roast until tender, 25-30 minutes. TASTE & SHARE!

7

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Measurements

Hungry For More?

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Measurements

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