PREV
Get ready for this Fall Veggie Sheet Pan Dinner with Maple Mustard Sauce to be on repeat until Spring. Even though this one takes 30 minutes to bake, I’m still adding it to the 20 Minute High Protein TJ’s Series because it takes legit 5 minutes of actual “work.” It’s one of the easiest meals I’ve posted in a while so I figured it deserved to be number 9! If you have an issue with this choice please let me know ASAP so I can pass along your concerns to our founder.
In other important news, THE SAUCE. It’s so good but if you’re not a mustard fan I get it. You can totally skip the sauce or replace with your favorite tangy sauce. Would also go great with Side Dish Honey Dijon (code is BROCC10). Hope you enjoy as much as we did! xx
Let’s See How It’s Done
I looove the ingredients in this sheet pan meal. So many delicious veggies and savory protein with some added texture with the walnuts. You also really just can’t beat the sauce, it’s to die for! Overall this is one of my favorites and is so nutrient dense, you will feel so fueled after eating it. Prepping everything ahead of time is huge in making cooking as easy as possible and one pan meals already help you cut corners where you can.
Once your elements are cut and prepped, toss the chicken sausage, Brussels sprouts, sweet potato, red onion and walnuts in the olive oil, salt, garlic powder and pepper until evenly coated. Spread all the ingredients out as evenly as possible so that everything gets properly crispy. Bake for 30 minutes at 425 degrees or until the sweet potato is tender – you can test this with a little fork poke.
While it bakes, make your sauce! This one pairs so well with this bowl and really just takes it to another level. Whisk all ingredients together and add 1-2 teaspoons of water to thin it out if you want! It’s customizable to your preferences.
Remove from the oven and season to taste.
Feel free to drizzle the sauce while on the pan or you can wait until you have what you want in a bowl to drizzle on top. If you made it to have leftovers, I suggest waiting to drizzle the sauce.
Serve over quinoa, drizzle with sauce and a sprinkling of Parmesan cheese! YUM!
So good and so easy! Thank you!
Love making this every fall! It’s a family favorite. Quick question, I’m out of walnuts this go around. I have almonds, pecans and pistachios on hand, do you think any of those would be good as a sub or should I just suck it up and make the trip to the store? Thanks!
Any of those would work great! I’d probably go pecan or almond.
This is one of my faves. I come back to it year round. Every once in awhile I add some crusty sourdough chunks in the last five minutes of baking for a yummy, crunchy twist.
This is the recipe that introduced me to brocc your body, and I’m so glad it did! It also is on repeat at our house in the fall. One of the few things my toddler will consistently eat! I’ll sometimes sub butternut squash (the precut ones from TJs) for the sweet potato as well.
This was delicious and easy! I can eat this every week. Instead of quinoa, I made it with a bowl of Trader Joes brown rice. I also used the TJ spicy, italian chicken sausage.
10/10! So good, easy weeknight meal with awesome flavor! Great meal prep as well! This will be on repeat!
Great dish finally made it tonight. I used what I had so I subbed out the red onion and sausage for green onion and Aidell’s Pineapple Bacon Sausage. We added baby carrots. It was a great and easy meal prep meal. We loved It. Thank you.
Can I use raw chicken sausage and cook with the same recipe instructions?
No, it needs to be cooked sausage as the oven is just getting it browned instead of cooked through.
This was so simple and so delicious! The sauce really made it!
Looks delicious!! unfortunately i cant have quinoa is there anything you would suggest substituting it with?
Substitute with whatever grain you can have! Or you can just serve without quinoa and it’s still delish.