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- 1 lb smoked sausage - 2 cups Brussels sprouts - 1 cup carrots - 1 cup baby potatoes - 2 tablespoons olive oil - 3 tablespoons maple syrup - 2 tablespoons Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley for garnish Gathering fresh ingredients makes cooking fun. I choose smoked sausage for its rich flavor. The Brussels sprouts add a nice crunch. Carrots bring sweetness and color. Baby potatoes create a hearty base. For the dressing, I love using olive oil. It adds healthy fats and enhances flavors. Maple syrup brings a sweet touch that pairs well with mustard. I use Dijon mustard for its tangy kick. Garlic powder adds depth, and smoked paprika gives a warm, smoky flavor. When seasoning, I always add salt and pepper to taste. Fresh parsley brightens up the dish and adds color. This mixture of ingredients creates a vibrant, tasty meal. Each bite is a mix of savory and sweet that everyone enjoys. - Preheat your oven to 400°F (200°C). - Prepare the vegetables and sausage for mixing. Start by preheating your oven. This helps your meal cook evenly. I like to set the timer for 10 minutes to ensure it's hot. Now, get your smoked sausage, Brussels sprouts, carrots, and baby potatoes ready. Slice the sausage into rounds and halve the Brussels sprouts and baby potatoes. Slice the carrots too. This makes them cook faster. - Combine sausage and veggies in a large bowl. - Whisk together olive oil, maple syrup, and seasonings in a separate bowl. Next, take a large bowl. Add the sausage, Brussels sprouts, carrots, and potatoes. Mix them together well. In another bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. This mix adds a sweet and tangy flavor to the dish. - Pour the mixture over sausage and veggies, toss to coat. - Spread evenly on a baking sheet and roast for 25-30 minutes. - Garnish with parsley before serving. Now, pour the maple mustard mix over the sausage and veggies. Toss everything well to coat. Spread it all evenly on a baking sheet. Roast it in the oven for 25 to 30 minutes. Halfway through, give it a stir for even cooking. When it’s done, let it cool for a few minutes. Finally, sprinkle fresh parsley on top before serving. This brightens up the dish and adds color. Enjoy your tasty meal! - Stir halfway for even cooking. This helps all the food brown nicely. - Adjust cooking time based on your preferred vegetable texture. Some like them soft, others like them crisp. - Serve directly from the sheet pan for a casual style. It makes cleanup easy and allows everyone to help themselves. - Utilize leftovers creatively in wraps or salads. This dish tastes great even the next day. - Use parchment paper for easy clean-up. It keeps the pan clean and saves you time. - Pre-cut vegetables for quicker preparation. This makes your cooking process smooth and swift. {{image_2}} You can easily swap ingredients in this dish. If you want a lighter option, use chicken or turkey sausage. This choice keeps the meal tasty but lowers the fat content. For veggies, try seasonal picks like zucchini or bell peppers. They add color and flavor while making the dish fresh and fun. Want some heat? Add crushed red pepper to the mix. It gives a nice kick without overpowering the dish. You can also play with different mustards. Try honey mustard for sweetness or spicy brown mustard for a bolder taste. Each change can give you a new flavor experience. There are great options for those with dietary needs. Look for gluten-free mustard and sausage to keep it safe for gluten-sensitive folks. For a vegan take, use plant-based sausage and maple syrup. This keeps the dish plant-based while still being delicious. Store leftovers in airtight containers in the fridge. This keeps them fresh and tasty. I recommend eating the leftovers within 3-4 days. This way, you enjoy all the great flavors. If you want to save some for later, flash freeze leftovers in individual portions. Use freezer-safe bags or containers. When ready to eat, thaw them overnight in the fridge. You can reheat them in the oven or microwave. For the best texture, reheat in the oven. Set the oven to 350°F (175°C) and warm until hot. If using a microwave, stir well for even heating. This helps avoid cold spots in your meal. Enjoy your delicious meal again! Yes, feel free to include your favorite seasonal veggies. You can swap Brussels sprouts for broccoli or use sweet potatoes instead of baby potatoes. This dish allows for creativity and helps you use what you have. Try bell peppers, zucchini, or even asparagus for a fresh twist. Total time is about 40 minutes, including 10 minutes of prep. This quick meal fits well into busy evenings. You can have a tasty dish ready in no time. Serve with a simple green salad or crusty bread. A light salad pairs well with the rich flavors of the sausage and veggies. Crusty bread also makes a great addition. It can help soak up any tasty sauce left on your plate. This dish combines smoked sausage, Brussels sprouts, carrots, and potatoes, all coated in a sweet and tangy dressing. You’ve learned how to prepare, cook, and enjoy this one-pan meal in around 40 minutes. Don’t hesitate to try different veggies or sauces. This recipe is flexible and fun. Whether you’re aiming for a simple dinner or planning creative leftovers, it delivers great taste with easy prep and cleanup. Enjoy cooking!

Sheet-Pan Maple Mustard Sausage & Veggies

Looking for a delicious and easy dinner idea? Try this Sheet-Pan Maple Mustard Sausage & Veggies recipe! Packed with smoked sausage, Brussels sprouts, carrots, and baby potatoes, this one-pan meal is not only simple to make but also bursting with flavor. Just toss the ingredients with a delicious maple mustard glaze and roast them to perfection! Click through to explore this tasty recipe and make meal prep a breeze!
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Ingredients
  

1 lb smoked sausage, sliced into rounds

2 cups Brussels sprouts, halved

1 cup carrots, sliced

1 cup baby potatoes, halved

2 tablespoons olive oil

3 tablespoons maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the sliced sausage, Brussels sprouts, carrots, and baby potatoes.

      In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until well combined.

        Pour the maple mustard mixture over the sausage and veggies. Toss everything together until evenly coated.

          Spread the mixture evenly on a large baking sheet in a single layer.

            Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and the sausage is slightly crispy, stirring halfway through for even cooking.

              Once done, remove from the oven and let it cool for a few minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                    - Presentation Tips: Serve directly from the sheet pan for a casual family-style meal, or on individual plates with a sprinkle of extra parsley for color.