Sheet Pan Sausage
SHEET PAN SAUSAGE WITH FIG DIJONNAISE, PLUS BRUSSELS SPROUTS, SWEET POTATOES, AND PECANS
PREP TIME: 5 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 890
DIFFICULTY LEVEL: EASYINGREDIENTS: Brussels Sprouts, Sweet Potatoes, 2 TBSP Mayo, 1/3 Cup of Pecans, 1/3 Cup of Dried Cranberries, 1 TBSP Fig Jam, 1/3Cup of Dijon Mustard, and Italian Pork Sausage
Step 1: Prep
Preheat Oven to 425. Wash and dry produce. Cut Potatoes into wedges, and trim and halve Brussels sprouts.
Step 2: Roast Sausage and Vegetables
In a large bowl, toss Brussels sprouts with 1/2 of fig jam, 1 TBSP of oil, and 1/ tsp of salt and pepper.Thoroughly coat, transfer to one- third of the baking sheet.
Toss sweet potatoes in 1 TBSP of oil, 1/4 TSP of Salt and pepper. Place on top corner of baking sheet
Prick Sausage with a fork, place on a single layer on baking sheet with vegetables.
Roast pan with sausage and vegetables at 425 for 20 minutes.
Step 3: Make Sauce
Combine Mayo, Dijon mustard, and remaining fig sauce in a small bowl mix well.
Step 4: Finish and serve
Allow sausage to rest for 5 minutes before slicing . Serve with a side of fig sauce for dipping. Garnish Brussels spouts with pecans and dried cranberries. Plate and serve. Enjoy!
