Sheet Pan Chicken Sausage, Brussels & Apple

There's nothing better on a busy weeknight evening than a beautiful sheet pan supper. This one happens to be filled with savory chicken sausages, charred to a crispy perfection brussel sprouts and sweet chunks of apple all drizzled with a decadent balsamic glaze. Comforting and delicious!


I love it when you can put something so tasty together with so few ingredients. 30 minutes in the oven and you can call the family to dinner.

Another of my favorite sheet pan suppers is my Crispy Sheet Pan Chicken Brussels Bowl with Sticky Soy Ginger Sauce.

This comes together very easily as all you need to do is cut the chicken sausages in pieces on the diagonal to give yourself extra roasting territory, trim and cut the sprouts in halves or quarters depending on how large your little cabbages are, then cut the apple in chunks and roast the whole thing in the oven after you drizzled liberally with olive oil and sprinkled with a bit of salt and pepper. Easy!

YOU CAN TELL BY LOOKING AT THESE CHICKEN SAUSAGES THAT THEY'RE LOADED WITH FLAVOR

You can mix this up with different kinds of sausages if you like, but I love to use an Italian chicken sausage as they lend so much flavor to this dish without any effort whatsoever.

BEAUTIFUL BRUSSELS (NUTRITIOUS TOO;-)

Different kinds of apple would work also, but I love a nice crisp sweet-tart Fuji or Gala apple. They hold up to roasting nicely and still have a little bit of texture to them. Nothing worse than an apple that turns to mush.

THANK YOU PAM (AND NANCY'S) FOR THIS TREAT

A good balsamic glaze or grape must is the crowning glory to this sheet pan spectacular. My friend Pam gave me a beautiful bottle of grape must, which is somewhat difficult to come across, but balsamic glaze is readily available and a perfect adornment.

READY TO ROAST

I hazard a guess to say 3 to 4 tablespoons is what you need, but be fairly liberal with the balsamic glaze.  Drizzling the glaze on as soon as the chicken, brussels and apple come out of the oven ensures a beautifully slightly sweet sticky glaze that brings everything all together.

Sheet Pan Chicken Sausage, Brussels & Apples


1 12 ounce package chicken sausages (4 chicken sausages or 8 small chicken sausages) I love the Italian variety.
1 pound package fresh Brussel sprouts
2-3 crisp, tart apples like Fuji or Gala
1 tablespoons olive oil
1 teaspoon salt (I prefer course sea salt)
1/2 teaspoon pepper


3-4 tablespoon grape must or balsamic glaze (additional for serving if desired)


Preheat oven to 425 degrees.
Cut sausages in pieces on the diagonal, giving you about 4 pieces per sausage.  Cutting onthe diagonal provides more surface area to caramelize.

Trim the stalk end of the Brussels and cut in halves or fourths depending on how large your sprouts are.  Very large Brussels should be cut in fourths. 
Cut the apple leaving the stem and core.  I essentially cut the "cheeks" off of the apples, then cut into chunks about the size of the Brussels.

On a sheet pan (I line mine with parchment paper) toss the sausages, brussels and apples with the olive oil.  Sprinkle with the salt and pepper.
Bake for about 30 minutes until everything is nicely caramelized.

Immediately drizzle with balsamic glaze or grape must and toss before serving,
You can serve with additional balsamic glaze if desired,