Sheet Pan Vegetables With Plant Based Sausage

Dinner, Lunch, Main Dish

Sheet Pan Vegetables With Plant Based Sausage is another delicious comfort food recipe.  It was a tasty and nutritious meal all together on one pan.  It included ingredients like Brussel sprouts, chunks of sweet potato, plant based sausage and white onion.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Sheet Pan Vegetables with Plant Based Sausage

1 Pack of plant based sausage, (Field Roast, Italian Garlic and Fennel links)
16 oz. Brussels sprouts, quartered
2 Medium sweet potatoes, cubed
1 White onion, cut into chunks
1 Tablespoon of dijon mustard
1 Tablespoon of balsamic vinegar
1 Tablespoon of sugar free maple syrup
2 Tablespoon of olive oil
2 Garlic cloves, minced

Preheat the oven to 425F and line a baking sheet with parchment paper. Peel and cut sweet potatoes into cubes. Cut into small cubes so they cook evenly.
-Cut the ends off of the brussel sprouts and quarter the brussel sprouts also cut onion into chunks.
-Cook the plant based sausage in a cast iron skillet according directions on packaging, then slice on the diagonal and set aside.
-In a medium mixing bowl whisk together the dijon mustard, balsamic vinegar, sugar free maple syrup and olive oil. Set aside.
-Add the brussel sprouts, sweet potatoes and onions to a large mixing bowl or pot. Toss in the sauce to coat vegetables.
-Spread the ingredients on a baking sheet with parchment paper season with Himalayan salt and pepper. Bake at 425 for 40 minutes tossing halfway. Broil until the ingredients are nice and golden for about 5 minutes. Remove from the oven toss in the plant based sausage and enjoy!

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